Ingredients
130g pancetta cubes or lardons 
2 large or 4 small garlic cloves, peeled and squashed with the back of a knife 
50g butter 
400g dried spaghetti 
3 eggs 
100g of Parmesan finely grated 
Salt 
Pepper

Method
Put on a large pot of heavily salted water and bring to the boil.  When the water is boiling add the pasta and cook according to packet instructions. 

Meanwhile fry the pancetta with the garlic and butter until the pancetta goes golden and crispy.  Remove the garlic and discard and turn the heat to low and just keep the bacon warm until the pasta is cooked.  When the pasta is cooked remove a cup of water and put to one side.  Using tongs lift the spaghetti from the water and put into the pancetta.  

Beat 3 large eggs in a bowl and add three quarters of the cheese and a good grind of black pepper to the eggs. 

Turn off the heat and add the eggs, using your tongs to distribute. Add a few tbsps of the pasta water and mix again.  You want your sauce to coat the pasta and not be too sticky or dry so add another couple of tbsps of water if needed. Check for seasoning and serve with the remaining parmesan.