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.