For carbonara sauce, gather 2 tablespoons extra virgin olive oil, 4 garlic cloves, 2 large eggs, 1 handful parsley and fresh ground black pepper. Also organize 4 ounces pancetta and 1 cup grated Parmigiano-Reggiano. Brown the pancetta, whisk the eggs and cheese together, and serve immediately over pasta.
To ensure the proper timing, cook the pasta according to package directions while preparing the carbonara sauce, and reserve some of the pasta water after cooking is complete. Place the olive oil in the skillet, and brown the pancetta as directed, waiting until all the fat renders out. Add the garlic, finely chopped, and cook it until softened. When the pasta is finished, add it to the skillet and coat it with the garlic and bacon fat.
In a separate bowl, whisk the eggs and cheese together thoroughly, ensuring that the mixture doesn't clump. Remove the skillet from the burner, and add the egg and cheese mixture, whisking until the eggs thicken without scrambling. If the sauce is too thick or too sparse, add some of the reserved pasta water gradually until the consistency becomes desirable. Taste the pasta for seasoning, and add salt and pepper if desired. Place the freshly sauced pasta into bowls, and garnish with chopped parsley and extra grated cheese.