In a large pot, bring water for pasta to a rolling boil. Add pasta and stir.

Cook pasta to al dente (firm, but not too undercooked) for 10-12 minutes.

While pasta is cooking, heat a large skillet over medium heat. Add olive oil and coat pan.

Add pancetta and cook until browned (approximately 3 minutes).

Add seasoned salt and garlic and cook for an additional 3 minutes. Add broth and stir.

In a medium bowl, beat eggs thoroughly. Add 3/4 cup of the pasta cooking water to the eggs and set aside. Adding the water will temper the eggs, and keep them from becoming scrambled when added to the pasta.

Drain pasta well when finished and add to skillet with pancetta and oil mixture. Reserve 1-2 cups of pasta cooking liquid.

Add egg mixture while tossing rapidly with tongs or a large fork, to keep eggs from cooking.

Remove pan from heat and add cheese and salt and pepper to taste.

Continue to toss pasta until cheese is melted and incorporated, and egg mixture thickens (approximately 2 minutes). Add reserved cooking liquid from pasta 1/4 cup at a time in case carbonara sauce is too thick to your liking.

Serve with extra grated Parmesan cheese and fresh parsley.