Whisk eggs, parmesan cheese and black pepper in a bowl. Set aside.
Cook pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.
Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.
Place hot pasta in pan with pancetta/garlic and toss to coat. Quickly remove from heat and add egg mixture.
Using tongs, mix well adding pasta water if needed. Stir in pancetta/bacon and add parsley/parmesan for garnish.