1. Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta from the pot and set aside, leaving the rendered fat.
2. Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant. Be careful not to burn it.
3. Add the spaghetti to the pot, along with enough water to just cover the pasta. Bring to a boil and cook until the pasta is al dente, about 8 minutes. Stir occasionally to prevent sticking.
4. In a separate bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with salt and pepper.
5. Once the pasta is cooked, lower the heat and slowly pour the egg mixture into the pot, stirring continuously to prevent the eggs from scrambling. Add the reserved pasta water as needed to achieve a creamy consistency.
6. Return the pancetta to the pot and mix well. Adjust seasoning if necessary.
7. Garnish with fresh parsley before serving, if desired.

As you stir the sauce into the pasta, picture the joy on Mama Lou’s face whenever her family gathered around the table. It’s those moments that make cooking truly special.