Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.

While the spaghetti is cooking, heat a frying pan over medium heat. Add the diced pancetta and cook until crispy and the edges are golden brown, about 5-7 minutes. Remove from heat and set aside.

In a large bowl, whisk together the eggs, egg yolks, Parmesan cheese, and freshly ground black pepper until well combined.

Gradually whisk in about ½ cup (120ml) of the hot pasta water into the egg mixture, a little at a time, to temper the eggs and prevent them from scrambling.

Add the cooked spaghetti to the bowl with the egg sauce. Toss quickly and thoroughly to coat the spaghetti evenly. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.

Add Pancetta stir in the crispy pancetta, including the rendered fat in the pan, into the spaghetti and cream sauce.

Taste and adjust seasoning with salt and more black pepper, if needed. Serve immediately in warm bowls, garnished with extra Parmesan cheese and a generous amount of fresh ground black pepper. Enjoy!