Start by placing 4 quarts of water in a large pot, and adding at least 2 tablespoons of salt. Start preparing the rest of the meal while bringing the water up to a rolling boil.

Use a large skillet and place the pancetta in it and cook on medium. About a minute before it is crispy and done, toss in the garlic. Remove the solid contents, then cut pancetta in to 1/2 inch pieces. Add to a large bowl.

Place the chicken tenderloins in the same skillet with the pancetta grease and cook both sides till cooked through

In a small bowl add the eggs and 1/2 to 2/3 a cup of Parmesan cheese. Beat the eggs and mix well.

Fully submerge the pasta in the rolling boiling water and cook via manufacture’s instructions till tender yet firm or “al dente”.

Reserve some of the boiling water and put the remainder of the contents though a colander in the sink. Immediately add the pasta to the large bowl with the bacon and garlic. Then add the cheese / egg mix.

If it is too thick you can “water it down” with the reserved liquid to thin it out.

Plate the chicken, and add a swirl of pasta with sauce, top with Parmesan cheese and add fresh ground black pepper. Garnish with Italian Parsley and serve immediately.