Begin by bringing a large pot of salted water to a boil over high heat. Add spaghetti and cook for 8–10 minutes until al dente. Reserve ½ cup of pasta water and drain the pasta.

While the pasta cooks, heat a large skillet over medium heat. Add diced pancetta and sauté for 5–7 minutes until crispy. Keep warm.

In a medium bowl, whisk together eggs, grated Parmesan cheese, black pepper, and minced garlic until smooth.

Transfer drained pasta to the skillet with pancetta (skillet should be off the heat). Pour egg mixture over pasta and toss quickly to create a sauce.

If the sauce is too thick, gradually add reserved pasta water until creamy.

Serve immediately, topping with extra Parmesan and black pepper.