In a large pot, bring salted water to a rolling boil, then add the spaghetti. Cook for 8-10 minutes until al dente.

While the pasta boils, heat a large skillet over medium heat and add diced pancetta. Sauté for 5-7 minutes until golden and crispy.

In a mixing bowl, whisk together the eggs, Parmesan cheese, black pepper, and minced garlic until smooth.

Drain the spaghetti, reserving ½ cup of pasta water. Add spaghetti to the skillet with pancetta and off the heat, pour in the egg mixture. Toss vigorously for 1-2 minutes.

Plate immediately, garnish with extra Parmesan and black pepper, and serve with a side salad or bread.