Start 4 quarts of well salted water to boiling in a large pot. Cook the spaghetti until it is al dente.Heat the olive oil in a large sauté pan, add the pancetta or bacon. Cook on medium until nearly done.

Add the garlic and cook until you can smell the aroma. Drain the grease, but retain ~1 tablespoon of the grease. Set the pancetta and garlic aside and keep warm.

While the spaghetti is cooking, blend the eggs with 1 cup o the grated Parm and a generous dusting of ground black pepper, plus the tablespoon of retained bacon grease.

Drain the spaghetti in a colander, and save 1 cup of the starch water. Add 1/2 cup of the reserved water (more if needed) to the egg/cheese sauce and stir thoroughly to start it cooking.

Add the spaghetti, reserved bacon and garlic to a pan and stir in the eggs. Toss well for a few minutes over low heat to finish cooking the eggs.

Transfer to a platter and sprinkle with the remaining cheese and parsley. Serve immediately.