Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crisp. If using bacon, render the fat and cook until crisp.

Push the pancetta to the side and add the chicken strips. Season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 5–7 minutes.

Lower the heat and add the minced garlic. Sauté for about 30 seconds, just until fragrant. Avoid burning the garlic.

In a bowl, whisk together the eggs and grated Parmesan until smooth. Add a pinch of black pepper.

When the pasta is ready, drain it and add it to the skillet with the chicken and pancetta. Toss to combine briefly over medium heat.

With the heat off (to prevent scrambling the eggs), slowly pour the egg and cheese mixture over the pasta, tossing vigorously to create a silky sauce. If it looks too thick, add the reserved pasta water a little at a time until you reach a creamy consistency.

Taste and adjust with salt and pepper. If you like, finish with chopped parsley for color and a fresh note.