Pancetta and Gruyère Orecchiette

1.	Put the orecchiette in a large pan of boiling well-salted water. Cook until al dente, using the timing on the packet instructions as your guide.
2.	Add the pancetta to a cold frying pan and place the pan over a medium heat. Cook for 5 minutes, to allow the fat to render out of the pancetta. Once the pancetta starts to turn golden brown, remove from the pan and set aside to cool.
3.	Put the egg yolks, Gruyère and thyme in a small bowl with a generous seasoning of pepper and a small pinch of salt. Add the cooled pancetta and the rendered fat and mix well. Whisk in a small splash of the water from the cooking pasta to warm the egg yolk mixture.
4.	Drain the pasta, reserving some of the cooking water. Return the pasta to the pan along with the warmed egg yolk mixture. Add a generous splash of the cooking water then toss and stir everything together over a low heat for a minute or so.
5.	Divide between 2 bowls and finish with a little extra Gruyère.