Cook the pasta in boiling water according to the time indicated on the package.
While it's cooking, cut the pancetta into pieces about 1 cm in size.
Sauté the pancetta in a hot skillet without adding any fat. After cooking for 2 to 3 minutes over high heat, remove most of the rendered fat, leaving about one tablespoon in the skillet. Set aside.
In a mixing bowl, whisk the whole egg with the egg yolks and the grated Parmesan. Season generously with pepper to bring out the flavors.
A few moments before the pasta is done cooking, return the pancetta to the heat and let it warm through gently.
Drain the pasta, making sure to reserve a little of the cooking water in a bowl.
Add the pasta to the skillet containing the pancetta, off the heat. Immediately stir in the egg and Parmesan mixture, stirring quickly to achieve a smooth consistency. Gradually pour in a little of the pasta cooking water until a smooth, creamy sauce forms, taking care not to let the eggs curdle.
