Step 1

In a medium bowl, whisk together the eggs, 1 cup of the parmesan cheese, and the black pepper.

Step 2

In a large skillet, cook the pancetta over medium heat until crisp, about 5-7 minutes.

Step 3

Transfer the pancetta from the pan with a slotted spoon.

Step 4

Add the garlic to the pan with the drippings and cook until fragrant, about 1 minute.

Step 5

Cook the pasta in a large pot of salted boiling water until al dente, according to the package directions.

Step 6

Reserve 1 cup of the pasta water and then drain the pasta well.

Step 7

Add the hot pasta to the skillet with the garlic, tossing to coat.

Step 8

Transfer the skillet from the heat and immediately pour in the egg mixture, mixing well and tossing vigorously with tongs; the trick is letting the heat from the hot pasta and drippings cook the eggs without scrambling them, forming a creamy sauce.

Step 9

Add the reserved pasta water to adjust the consistency of the sauce if it seems too thick.

Step 10

Add the pancetta to the pasta and toss until combined.

Step 11

Taste for seasoning and adjust with the salt and the pepper as needed.

Step 12

Garnish with the parsley and the grated parmesan cheese and serve.