Cook the spaghetti in boiling water with large pinch of salt and 1 tsp of olive oil.
Beat the egg yolks and mix in the grated parmesan cheese - keep a handful of cheese back to sprinkle on the top when serving.
Cut the pancetta or bacon into 1 cm strips. (If using ham cut it into small cubes)
Pour 50g of olive oil into a frying pan and fry the pancetta (bacon or ham) and the crushed garlic cloves for around 5 minutes.
Remove the garlic cloves from the pan.
When the spaghetti is to your liking use 2 forks to lift it out of the water and straight into into the frying pan. Don't throw out the water yet.
Spend a minute mixing the ham and spaghetti together in the frying pan by lifting it repeatedly with the two forks.
Remove the frying pan from the heat and add the egg yolk and cheese mixture. Using the 2 fork method, mix it all together until the pasta is evenly coated. If it seems a little dry then spoon in a few tablespoons of the spaghetti water to make it creamy again. Mix in the chopped fresh basil at the last minute.
Serve the carbonara with a sprinkling of parmesan on top and a sprig of fresh basil to garnish.