Cook the pasta dough: Combine two types of flour and heap on a working surface. Make a well with a bowl. Try to make walls of the well very even.
Beat eggs into the well.
Whisk eggs slightly with a fork and start adding flour gradually from the sides to the center.
When eggs and flour are combined, start kneading the dough with your hands. It will be sticky and uneven first, but continue kneading for 5 min till it's smooth and no longer sticky.
Form a ball and wrap the dough in food plastic. Rest for 15-30 min.
Roll out the dough using pasta machine. Take a small piece of dough and form a flat disk. Dust with flour. Then roll it through the attachment reducing gradually the width. Continue till the dough sheet is 1,5 mm thick. Dust with flour.
Cut the pasta sheets into spaghetti using pasta machine. Form spaghetti nests and dust with the flour.
Cook pasta in salted boiling water for 2 min. Drain, but don't rinse. The pasta is ready!
Thickly slice pancetta.
Heat the olive oil in a pan and quickly fry pancetta until slighlty browned. Add the cognac and carefully light it.
In a separate bowl mix the yolks, cheese, hot vegetable stock and pancetta.