Spaghetti with eggs and pancetta

Combine the eggs and parmesan in a small bowl, whisk until smooth and set aside. Combine the oil, garlic, chikies, and pancetta in a small frying pan and cook over low heat until the pancetta has released most of its fat, making sure the garlic doesn't burn; it has to stay a very pale straw color. Regulate the heat so the pancetta and pasta will be cooked at the same time. If the garlic is in danger of burning, remove the pan from the heat and reheat briefly when pasta is cooked.

Meanwhile cook the spaghetti in plenty of salted boiling water until al dente. Drain, reserving a small measuring cup of the cooking water. Turn the pasta into a heated bowl. Immediately remove the chilies from the frying pan and pour the hot contents of the pan over the pasta, then without delay the eggs and cheese, together with some of the reserved pasta cooking water. Toss well and serve immediately. At the table grind copious amounts of black pepper over the pasta.