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Before you start cooking: grate the garlic clove. To a bowl, add the eggs, egg yolks and grated Parmigiano Reggiano. Whisk to combine.
Heat a large nonstick skillet over high. Add pancetta and cook until crispy. Remove from skillet.
Add garlic and orzo, toast for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to medium low, add salt and pepper. Simmer for 10 minutes, stir occasionally.
When ready, turn off the heat. When the orzo is too dry and not smooth at all, add a splash of water. Next, add the egg mixture and stir until the orzo is completely coated.
Add pancetta, stir to combine. Serve immediately!