Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente.

In a pan, cook the pancetta over medium heat until crispy.

In a bowl, whisk together the eggs, grated Parmesan, and black pepper.

Once the spaghetti is cooked, reserve some pasta water and drain the rest.

Add the hot spaghetti to the pan with pancetta and toss to combine.

Remove the pan from the heat and quickly pour the egg mixture over the pasta, tossing to create a creamy sauce.

You can add reserved pasta water a little at a time if the sauce is too thick.

Serve immediately with additional Parmesan cheese and a sprinkle of black pepper.