• Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and set it aside.
• Step 2: In a large skillet, cook the pancetta over medium heat until crispy, about 5-7 minutes. Transfer the cooked pancetta to a paper towel-lined plate, reserving the rendered fat in the skillet.
• Step 3: In a medium bowl, whisk together the eggs and Parmesan cheese until well combined.
• Step 4: Return the skillet with the pancetta fat to medium heat. Add the garlic and sauté for 1 minute, or until fragrant.
• Step 5: Add the cooked pasta to the skillet and toss to coat with the garlic-infused fat. Remove the skillet from the heat and let it cool slightly, about 1-2 minutes.
• Step 6: Slowly pour the egg-Parmesan mixture over the hot pasta, continuously tossing to coat the strands. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
• Step 7: Stir in the cooked pancetta, black pepper, and salt to taste. Serve immediately, garnished with additional Parmesan cheese if desired.