Meanwhile brown the Pancetta in a chefs pan or small wok.
While that's sizzling, mix the goats cheese with the egg and Olive Oil, then add the parsley and lots of fresh milled pepper.
Turn the fire off under the Panctetta and once the Spaghetti are cooked transfer them into that pan. Don't worry about draining them in a colander. The cooking water, that is clinging to the pasta, will help to create the sauce.
Then add the cheese and egg mixture and stir well.
The heat from the pasta will cook the egg just enough to give the sauce a luscious consistency.