Bring a large pot of salted water to a rolling boil over high heat.

Add spaghetti and cook for 8–10 minutes until al dente, stirring occasionally.

While pasta cooks, heat a skillet over medium heat and cook diced pancetta for 5–7 minutes until crispy.

In a large mixing bowl, whisk together eggs and grated Parmesan cheese until smooth.

Once spaghetti is al dente, reserve ½ cup pasta water and drain the rest.

Add hot spaghetti to the skillet with pancetta and toss to coat.

Remove skillet from heat and quickly pour in egg-cheese mixture, stirring vigorously to form a creamy sauce.

If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached, then season with black pepper and garnish with parsley.