Cook the pasta and bring it to a boil in salted water drain the pasta but reserve 360 ml
of the pasta water.
In a separate saucepan, heat the olive oil and cook the bacon lardons.
Add the egg yolks to a bowl and stir in 125g of the hard cheese then add black pepper.
Add the pasta to the saucepan with the bacon lardons, over a low heat toss the pasta
making sure the pasta is coated. Remove from the heat after 30 seconds.
Add the pasta water to the egg cheese mixture and whisk. Add the mixture to the pasta
and mix. Add more pepper and water as you mix for a creamy sauce to develop.