Put a deep pot filled with water over high heat, let the water start to boil, then toss in some salt and add the spaghetti.
Cook the spaghetti in the boiling water for 8 minutes or until 'al dente'. Remove from heat, pour into a strainer and drain out the hot water, then, rinse out with cold water. Set the spaghetti aside.
Break the eggs into a deep bowl, add some black pepper and salt. Also add as much grated Parmesan cheese as you like (I recommend at least a heap of a tablespoon). whisk all together and set aside.
Bring the same pot back unto medium heat, toss in some olive oil and garlic. Slightly tilt the pot to the side to immerse the garlic in the oil. Fry until golden brown to infuse the flavour of the garlic into the oil, then discard the garlic.
Toss into the pot of hot oil the chopped Pancetta, toss around and fry until golden brown.
Now take the spaghetti you had set aside and add it to the pot and mix in with the oil and Pancetta.
Now remove the pot completely from the heat (or turn heat off), with a spoon or pasta ladle in one hand, use the other hand to pour in the eggs and stir. Do not let the eggs settle, stir immediately so they don't scramble.
You should now have a glistening and creamy pot of Italian Carbonara. Serve whilst still warm.