Bring a pot of water to boil to cook your pasta. Salt the water before adding the pasta and then cook according to package instructions.
While the pasta is cooking, in a large bowl, combine the eggs, parmesan cheese, salt, pepper, and crushed red pepper flakes. Whisk really well to combine.
In a large, non-stick skillet over medium-high heat, add the mortadella. Cook, stirring occasionally, until the mortadella is slightly browned and crisp, about 5-7 minutes. Add the garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat.
When the pasta is done cooking, reserve at least 1/2 cup of the salty, starchy water before draining the pasta.
Slowly add 1/4 cup of the water to the egg-parmesan mixture while whisking to temper the eggs. Add the drained pasta and toss quickly and fiercely until the pasta is coated in the sauce.
The sauce should thicken and become creamy. If the pasta looks dry, add a little more pasta water (one or two tbsps at a time) until it loosens to desired consistency.
Add the mortadella and garlic to the bowl and toss until combined.
Divide the pasta between bowls, topping with a little extra parmesan cheese. Enjoy!!