Instructions

1. Cook the spaghetti in a large pot of boiling salted water, according to package instructions until al dente. Once cooked, drain the pasta but reserve 1 cup of the pasta water.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until it becomes crispy. Once done, remove the pancetta with a slotted spoon and set aside.
3. In a separate bowl, whisk together the eggs, Parmesan cheese, black pepper, and a pinch of salt. Make sure to whisk until you achieve a creamy consistency.
4. Add the cooked spaghetti to the skillet with the pancetta fat, toss to combine making sure the spaghetti is well coated.
5. Remove the skillet from the heat and quickly pour in the egg mixture, stirring constantly to coat the pasta and create a creamy sauce. The residual heat from the pasta will gently cook the eggs. If the sauce is too thick, add some of the reserved pasta water.
6. Serve immediately, garnished with the crispy pancetta, additional Parmesan cheese, and fresh parsley.