Preheat oven to 400 degrees.

Bring a large pot of water to a boil, salt it, and add the linguine. Cook

until al dente, about 4 minutes. Drain.

While the pasta is cooking, in a medium bowl, beat together the eggs and

milk. Season with a little salt and lots of pepper.

In a medium oven-proof skillet, heat 1 Tablespoon olive oil over medium

heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the garlic

and cook for 1 minute.

Add the drained pasta, parsley, and 1/2 cup cheese; toss to combine. Pour

the eggs over the linguine and cook until the eggs begin to set, about 2

minutes.

Bake in the oven 10 minutes. Top with the remaining 1/2 cup cheese and

bake until golden, 3-4 minutes more.

Cut into 4 pieces to serve.