Preheat oven to 180c/350ff.
Combine cream (300 ml), egg yolks (2), finely grated parmesan cheese (60 g/¾ cup), ground pepper (2 tsp) and salt to taste in a jug and mix well, then set aside.
Cook pasta (250 g/9 oz) according to package directions, less one minute.
Meanwhile, in a medium frypan, fry the pancetta over medium-high heat until starting to crisp, adding 1-2 tsp of olive oil if needed. Then add crushed garlic (3 cloves) and fry for another minute, then switch off heat.
When pasta is finished cooking, drain and return it to the same pot then mix through the pancetta and garlic mixture to coat the pasta.
Add cream mixture to warm pasta while still in the pot, and mix well to coat completely, continuing to mix for about a minute.
Pour pasta into baking dish, then top with shredded mozzarella cheese (40 g/⅓ cup) and bake for 18-20 minutes, or until mozzarella is lightly browned then serve.