Cooking Instructions:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water before draining the spaghetti.

While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it's crispy and golden brown, about 5-7 minutes. Remove from heat and set aside, keeping it warm.

In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly cracked black pepper until well combined. Set aside.

Once the spaghetti is cooked and drained, immediately add it to the skillet with the warm pancetta, tossing to combine. Make sure the pasta is hot enough to cook the eggs without scrambling them.

Remove the skillet from heat, and quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to coat the spaghetti evenly. If the sauce seems too thick, add reserved pasta water a little at a time until you achieve your desired creaminess.

Serve immediately, garnished with additional Pecorino Romano and freshly cracked black pepper. Optionally, sprinkle with chopped fresh parsley for a pop of color.