1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions.
2. Meanwhile, in a large skillet over medium heat, cook the pancetta until crispy. If using, add the minced garlic in the final minute of cooking for added flavor.
3. In a bowl, whisk together the eggs and pecorino Romano cheese until well combined.
4. Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest.
5. Add the hot pasta to the skillet with pancetta, then remove from heat.
6. Quickly add the egg and cheese mixture, tossing vigorously to coat the pasta, adding reserved pasta water as needed to achieve a creamy consistency.
7. Season generously with freshly cracked black pepper and serve immediately, garnished with additional cheese if desired.

This process, taught to me by Mama Lou, is all about timing. The key is to work quickly, as the residual heat from the pasta is what creates the luscious sauce without scrambling the eggs.