Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Before draining, reserve about 1/2 cup pasta water (or more). Drain and set aside.

In a large skillet, cook the pancetta over medium heat until crispy. Transfer the cooked pancetta to a cutting board and roughly chop it. Set aside.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

In the same skillet used to cook the pancetta, sauté the garlic for about 30 seconds (or until fragrant). Remove from heat and set aside.

Slowly stream the heated pasta water into the eggs, whisking continuously to temper them. Then, slowly whisk in the sautéd garlic and any remaining oils from cooking the pancetta.

Return the pasta to the pot and slowly stir in the sauce over low heat. Continue to cook, stirring continuously until the sauce thickens.

Adjust the seasoning with salt and pepper before serving.