Boil a large pot of salted water, and cook pasta as per package direction until pasta is al dente. While pasta is cooking begin making carbonara sauce.

In a small bowl beat egg and mix in parmesan cheese. Once ingredients are well combined set aside.

In a large frying pan cook pancetta (or bacon) on medium high heat crispy, then add one whole clove of garlic that’s been crushed with the back on a knife.

Continue to cook garlic and pancetta (or bacon) until it is crispy, then remove the pan from the heat, drain3/4 of the excess pork fat, discard the garlic clove and set aside until pasta is done.

Once pasta is al dente, drain pasta water keeping about 3/4 of a cup aside, then toss pasta into the pancetta with tongs.

Pour egg mixture into the pasta mixture, making sure to toss quickly and add a little bit of pasta water to help thicken the sauce slightly (you may not need the full 3/4 of a cup).

Continue to toss the pasta for about 2 minutes, then portion out and serve with some black pepper and parmesan cheese.