In a large pot of rapidly boiling water cook the spaghetti. Pull the pasta from the water just before you think it is done - we will finish cooking it in the sauce.
In a large skillet over medium heat add the olive oil and slowly crisp the Pancetta, stirring frequently.
When the bacon is crisp add the garlic and sauté for 30 seconds, taking care not to burn the garlic as this imparts a bitter flavor.
Add the cream (do not pour off the bacon fat) and stir to incorporate, now add the spaghetti and allow to simmer in the sauce for one minute constantly stirring.
Season with salt and pepper.
Beat the eggs in a large bowl.
When the pasta is good and hot pour it into the bowl and rapidly stir it up using a large spoon or rubber spatula. This will incorporate and cook the eggs. Be sure to work fast here or you will have scrambled eggs rather than a silky smooth sauce.
Serve the pasta topped with the Parmigiano and enjoy!
From Patrick O'Halloran, Owner and Principal Chef at Lombardino's Italian Restaurant in Madison, Wisconsin.