Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside, reserving a cup of the pasta water.

In a large skillet, cook the pancetta over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.

Add the garlic cloves to the skillet and sauté for about 1 minute until fragrant, then remove them.

In a bowl, whisk together the egg yolks, heavy cream, grated Parmesan, and freshly ground black pepper.

Return the skillet with pancetta fat to medium heat and add the cooked spaghetti, tossing to coat.

Remove the skillet from heat and quickly stir in the egg mixture, tossing constantly to avoid scrambling the eggs. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.

Stir in the crispy pancetta and season with salt to taste.

Serve hot, garnished with extra grated Parmesan cheese and chopped fresh parsley.