Cook your pasta al dente in salt water as per the package instructions. Reserve at least 1 cup pasta water prior to draining.
In a medium bowl, whisk together the eggs and then mix in the parmesan cheese. Set aside.
In a deep skillet, cook your pancetta until just crispy and done. Transfer to a plate lined with paper towels. Reserve the fat in the pan and stir in the garlic until fragrant - about 30 seconds. Next add the cooked pasta to the pan and toss to coat everything.
Remove the pan from the burner and then add in the egg mixture. Immediately toss everything quickly until pasta is creamy. At this point add in 1/2 cup of the reserved pasta water and stir. Add the pancetta to the pan and salt and pepper to taste and give it one final toss.
Notes
Optional: Top with more parmesan cheese, olive oil, fresh basil and freshly cracked black pepper.I typically sub in sliced bacon for the pancetta. (the whole bacon package, slice into strips then cook them).