Bring a large pot of salted water to a rolling boil, then add your spaghetti. Cook until just al dente, about 8-10 minutes, then drain, reserving a cup of pasta water.
While the pasta cooks, heat a large skillet over medium heat and add diced pancetta. Cook, stirring occasionally, until crispy and golden, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add a tablespoon of olive oil, then toss in the shrimp. Cook for 2-3 minutes per side until pink and opaque, filling your kitchen with a sweet aroma. Remove the shrimp and set aside.
Reduce heat to medium-low and add the smashed garlic cloves to the skillet. Sauté gently until fragrant, about 30 seconds, being careful not to burn the garlic.
In a small bowl, whisk together the eggs and grated Pecorino Romano until smooth. Gradually add a few tablespoons of the hot pasta water into the egg mixture, whisking constantly to temper the eggs and create a silky sauce.
Add the drained pasta to the skillet with garlic and pancetta fat, tossing to coat evenly. Remove from heat, then pour in the egg and cheese mixture, quickly tossing to combine. Add reserved pasta water a little at a time until the sauce is glossy and coats the pasta smoothly.
Gently fold in the cooked shrimp and crispy pancetta, ensuring they are evenly distributed. Season generously with freshly cracked black pepper.
Serve immediately on warm plates, topped with extra Pecorino Romano and a sprinkle of black pepper for aroma and flavor. Enjoy this creamy, savory seafood pasta right away.
