Spaghetti Carbonara

This is one of Samantha and Amy's favorites. It's from Rachael Ray. I would much rather eat spaghetti like this than with tomato sauce, plus it's quick. I usually use bacon instead of pancetta because I like the flavor better.
1 lb. spaghetti
A drizzle plus 2 tbsp. olive oil
1/3 lb. pancetta, chopped or bacon
4-5 garlic cloves, minced
¼ tsp. crushed red pepper flakes
½ c. chicken stock
2 large egg yolks
¼ c. boiling pasta water
¼ c. grated parmesan
A handful fresh parsley, finely chopped
Coarse salt
Several grinds black pepper
Cook spaghetti until al dente. Heat a large skillet over moderate heat. Sauté pancetta in a drizzle of oil until it browns, 3-5 minutes. Add 2 Tbsp. olive oil, garlic and crushed red pepper flakes and sauté 2 minutes. Add stock to the pan and reduce liquid by half. Beat together egg yolks and while whisking stir in the pasta water. Drain pasta and add to pan and remove from heat. Add egg mixture, cheese, parsley, salt, pepper and toss 2 minutes until sauce is absorbed and thickly coating pasta. Serve with extra cheese.