Fill a large pot with water.  Add enough salt that it tastes briny.  Bring to a full rolling boil. Add the pasta and cook, according to package directions, until al dente.

Reserve 1 cup of the pasta cooking water and set aside.

Drain the pasta well.

Meanwhile, heat a large, deep skillet over medium-high heat until hot.  Add the pancetta, stirring constantly, and cook until the meat begins to brown and turn crispy, about 8 to 10 minutes.  Leave any fat in the skillet.

Reduce the heat to low and sprinkle in the garlic.  Cook until fragrant, about 1 minute.

In a medium bowl, whisk together the eggs, pasta water, black pepper, and 1 cup of the parmesan cheese.

Add the drained linguine to the pan and stir to coat with the pancetta, fat, and garlic.

Working quickly while constantly stirring, stir in the egg mixture and toss to combine.  Don’t allow the eggs to scramble. The pasta should have a creamy coating of the sauce. 

Use tongs to gently toss and coat each strand of linguine.

Serve with the reserved ½ cup grated parmesan cheese.