Leave the pancetta and lardo strips in a dry pan and fry them until crispy; keep warm in the pan.
In a pre-warmed bowl in the oven, whisk the whipped cream and eggs well, whisk with 2 tablespoon pasta water and 100g parmesan.
Drain the spaghetti in a colander and mix immediately with the bacon and fat in the pan. Pour the contents of the pan into the bowl. Mix everything well, grind vigorously with pepper and serve immediately.