Ingredients
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
Boil spaghetti in well-salted water until al dente. Reserve a mug of pasta water before draining.
Meanwhile, crisp the pancetta in a dry pan over medium heat for 5–7 minutes. Remove the pan from the heat.
Beat eggs with Parmesan and plenty of black pepper.
Add hot drained spaghetti to the pancetta. Let cool for about 30 seconds, then stir in the egg mixture off the heat, adding pasta water a little at a time until glossy.
Serve immediately with extra black pepper.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.