Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. When ready, reserve ½ cup of the pasta water, then drain the spaghetti and set aside.

In a medium skillet, heat over medium heat and add diced pancetta to the pan. Sauté for about 5-7 minutes, stirring frequently until the pancetta becomes crispy and golden brown.

While the pancetta is cooking, whisk together the eggs, grated Parmesan cheese, freshly cracked black pepper, and minced garlic in a mixing bowl until smooth and combined.

Once the pancetta is crispy, remove the skillet from the heat, and immediately add the hot, drained spaghetti to the skillet. Quickly pour the egg mixture over the pasta, using tongs to toss the ingredients together vigorously.

Dish out the creamy Carbonara Pasta onto warm plates while it’s still hot. Sprinkle extra Parmesan cheese and a generous amount of black pepper on top.