In a large pot bring salted water to a roaring boil. Add in the pasta and cook to the directions on the box. You want to make sure to start the next step of the sauce quickly. The pasta has to be hot in order for the egg mixture to cook with the warmth of the pasta.
In a saute pan heat the olive oil, add the bacon/pancetta over medium temperature. Cook for 5 minutes until the bacon/pancetta is crispy.
Add the garlic into the fat and saute for one minute. Watch it closely as you don't want it to burn. Remove from heat.
In another bowl, mix the eggs with the cheese together until smooth.
Drain the pasta and add to the pan with the bacon and garlic and coat.
Pour in the egg and cheese mixture. Stir the pasta quickly, making sure you do not scramble the eggs.
Season with salt and pepper.
You may also garnish with parsley if you like.