Spaghetti Carbonara: Pasta with Bacon and Eggs

I really like this one when I want pasta, but not red sauce. It's super easy, and enjoyed by all!

1/4 lb pancetta ( I use ham or bacon, whichever I have on hand)
1 lb spaghetti
3 cloves of garlic, minced
3 tablesp. evoo
2 large eggs, beaten with a splash of milk and a couple tablespoons of boiling pasta water
1/2 grated parmesan cheese
chopped parsley
ground black pepper to taste
(I usually add a little salt for taste, because it is a little bland)

Cook pancetta (or bacon) in small pan over medium-high heat. Drop pasta into boiling water, let cook about 5 minutes before starting the sauce. Cook pasta until al dente. Reserve a few tablespoons of water for egg mixture.

Heat garlic and olive oil in skillet or frying pan over very low heat. Dump pasta into a colander, give it a quick rinse. Turn the heat up from low to medium. Toss the pasta in with the garlic and evoo, and coat evenly. Add pancetta pieces. Pour egg mixture evenly over pasta. Toss fast and firmly. Turn heat off. Add cheese, parsley and a generous amount of pepper (and salt if you like). Serve it hot with extra parm and black pepper.