Cook the spaghetti in boiling salted water until al dente. Reserve 1 cup of pasta water and drain the rest.

In a large skillet, cook diced pancetta over medium heat until crispy. Remove from heat and set aside.

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

Add cooked spaghetti to the skillet with pancetta, then remove from heat. Quickly pour the egg mixture over the pasta, tossing to combine. Add reserved pasta water a little at a time until desired sauce consistency is achieved.

Serve immediately with additional Parmesan and black pepper if desired.