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Cook the pasta in a large saucepan of boiling salted water according to packet instructions.Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.Heat the olive oil in a deep fry pan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the chopped garlic. Cook for about 30 seconds until fragrant.Add the drained farfalle to the frypan and toss to coat.Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.