Cook the Pasta:

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.

Prepare the Pancetta:

While the pasta cooks, heat a skillet over medium heat. Add diced pancetta and cook until crispy, about 4–5 minutes. Remove from heat but keep the pancetta and rendered fat in the skillet.

Make the Sauce:

In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, and a generous amount of black pepper.

Combine Pasta and Pancetta:

Add the drained pasta to the skillet with the pancetta. Toss to coat in the rendered fat.

Create the Creamy Sauce:

Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing continuously with tongs. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce becomes creamy and coats the pasta.

Season and Serve:

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