Bring a large pan of water to the boil and cook the pasta according to the packet instructions.
Meanwhile, heat the oil in a large frying pan and fry the pancetta over a medium heat for 5 minutes, until crispy and lightly golden. Add the garlic and cook for a further minute, stirring, until softened, making sure it doesn’t burn. Keep warm over a low heat. Beat the eggs, yogurt and parmesan together in a separate bowl.
Drain the pasta, reserving a little of the pasta water. Add the pasta to the frying pan with the pancetta, then stir through the egg mixture. If the sauce is too thick, slacken with some of the pasta water until you have a glossy and creamy looking sauce. Season well with black pepper and serve immediately.