Fill a large pot with water and bring to a boil. Add pasta, season well with salt and stir.
Cook pasta until al dente, 7 to 8 minutes. Drain, reserving ½ cup pasta water and gently toss with 1 teaspoon oil. Set aside.
Pour remaining teaspoon oil in a large sauté pan over medium-high heat and cook pancetta until crisp, 3 to 5 minutes. Drain all but 1 ½ tablespoon grease.
Reduce heat to medium-low and add cooked pasta and pasta water. Toss together.
In a small mixing bowl whisk together egg yolks, ⅓ cup parmesan and black pepper. Remove pasta from heat and pour yolk mixture over pasta and toss together until fully incorporated and sauce begins to thicken with the residual heat, 2 to 3 minutes.
Add remaining parmesan, season with salt and a little more cracked black pepper and serve immediately.