Add spaghetti and cook until just al dente, following package instructions minus 1 minute—this helps maintain a firm bite.

Whisk eggs, Parmesan, a pinch of salt, and most of the black pepper in a medium bowl until smooth and pale; set aside.

In a large skillet over medium heat, warm olive oil (if using) then add pancetta and garlic. Cook until pancetta is golden and crisp, about 5–7 minutes, stirring occasionally. Discard the garlic.

Drain spaghetti, reserving 1 cup of cooking water. Immediately transfer pasta into the skillet with pancetta; toss to coat evenly—heat off to prevent scrambling.

Pour the egg-cheese mixture over pasta, working quickly with tongs to toss and create a creamy emulsion. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.

Taste and adjust seasoning with salt and pepper; if it’s too thick, add another splash of water. Plate the Pasta Carbonara promptly—Italian tradition calls for serving it straight from the pan. Garnish with chopped parsley and an extra dusting of Parmesan and black pepper. Serve hot and enjoy immediately.