Place the peeled garlic cloves in a small baking dish or pan. Pour enough olive oil to submerge the cloves. Cook over low heat until the garlic is golden brown and very soft (confit).
Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve some hot pasta water before draining.
In a large mixing bowl, combine some of the garlic confit cloves along with a little of their oil, chopped parsley, butter, grated Parmesan cheese, eggs, chili flakes, and black pepper. Mash the garlic and mix everything into a thick paste.
Stir the cooked, diced pancetta or bacon into the egg and garlic mixture.
Gradually pour in a ladle of the hot, reserved pasta water while whisking continuously. This will temper the eggs and create a smooth, creamy sauce.
Add the hot, cooked spaghetti to the bowl. Toss vigorously using tongs until the pasta is evenly coated and the sauce thickens and clings to the noodles.
Serve immediately in shallow bowls. Garnish with whole garlic confit cloves, extra bacon bits, and a sprinkle of fresh parsley.
Cook it hands-free.
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