Chop chicken into bite-sized pieces and mince garlic.

Boil salted water in a large pot, add pasta, and cook until al dente; reserve 1 cup of pasta water before draining.

In a skillet over medium heat, cook pancetta until crispy (about 5 minutes). Add chicken and cook until golden brown (about another 5 minutes).

Whisk together egg yolks, cream, Parmesan cheese, and black pepper in a bowl; gradually mix in reserved pasta water until smooth.

Add drained pasta to the skillet and pour sauce over it; toss quickly to combine.

Plate the carbonara and garnish with extra Parmesan cheese.