Preparation of Ingredients:

Bring the eggs to room temperature before starting.
Grate the Pecorino Romano cheese.
Cut the pancetta into small, bite-sized cubes.

Cook the Pasta:

Fill a large pot with water, add salt, and bring to a boil.
Add spaghetti and cook until al dente (usually about 1 Minutes less than the package instructions).
Reserve 1 cup of the pasta cooking water before draining.

Cook the Pancetta:

While the pasta is cooking, heat a large skillet over medium heat.
Add the pancetta (you can add a clove of garlic for extra flavor, but remove it before adding pasta).
Cook until the fat is rendered, and the pancetta is crispy ( 5 Minutes). Then, remove from heat.completely

Make the Sauce:

In a mixing bowl, whisk together the eggs and grated Pecorino Romano until well combined.
Add a generous amount of freshly ground black pepper.

Combine Pasta and Pancetta:

Add the drained pasta to the skillet with the pancetta.
Stir to combine, allowing the residual heat to warm the pasta.

Add the Egg Mixture:

Remove the skillet from the heat.
Quickly pour the egg and cheese mixture into the pasta, stirring vigorously. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Serve Immediately:

Plate the pasta and finish with more grated cheese and a sprinkle of black pepper.
Serve immediately while warm and creamy.