1. Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1 cup pasta water before draining.

2. While pasta cooks, heat olive oil in a large skillet over medium heat and sauté pancetta until crisp, about 5 minutes.

3. Add minced garlic to the skillet and cook for 1 minute until fragrant, then stir in lobster meat and warm through for 1-2 minutes.

4. In a mixing bowl, whisk together eggs, heavy cream, and grated Parmesan until smooth; season lightly with salt and pepper.

5. Remove skillet from heat and add drained pasta, tossing to coat with pancetta oil and lobster.

6. Slowly pour egg and cheese mixture over pasta, tossing continuously to create a creamy sauce without scrambling the eggs.

7. Add reserved pasta water a few tablespoons at a time to reach desired sauce consistency.

8. Season to taste with additional salt and pepper, then sprinkle with chopped parsley and extra Parmesan before serving.

9. Serve immediately on warm plates to maintain sauce silkiness.