In a medium-sized mixing bowl, whisk together eggs and parmesan cheese and set aside.
In a small skillet, heat the oil and sauté garlic until soft.
Add pancetta to the pan and cook until crisp.
Remove pancetta from the pan, drain on paper towel and discard garlic.
In a large pot of boiling, salted water, cook fettuccine until tender.
Drain pasta, reserving 1 cup of the water, and return to the pot.
Immediately add egg and cheese mixture.
Toss pasta, eggs and cheese together, cooking for another minute until the egg cooks and the sauce coats the fettuccine.
Mix in pasta water and/or table cream as needed to make the sauce creamy.
Toss in pancetta and fresh parsley and serve immediately.