Fill a large pot with water and bring it to a rolling boil.

Add salt generously and toss in your spaghetti, cooking until al dente according to package instructions.

While the pasta cooks, heat olive oil in a skillet over medium heat.

Add diced pancetta and sauté until golden brown and crispy, about 4-5 minutes.

In a bowl, whisk together eggs and freshly grated Parmesan cheese until smooth.

Once the pasta is done, reserve some pasta water before draining it.

Quickly toss hot pasta with pancetta in the skillet off heat while adding egg mixture gradually.

Stir vigorously to achieve that creamy consistency—no scrambling allowed!

If your sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach your desired creaminess.

Lastly, season generously with freshly cracked black pepper and toss in chopped parsley if desired.

Serve immediately.