Bring a large pot of water to a rolling boil over high heat. Stir in kosher salt until it tastes like the sea—this seasons the pasta from the inside out.

While water heats, whisk eggs, Parmesan cheese, and black pepper in a medium bowl until fully combined and slightly frothy; set aside.

Heat a large skillet over medium heat, then add olive oil and diced pancetta. Cook, stirring occasionally, until pancetta is golden and crisp—about 5–7 minutes. Transfer half the crispy bits to a small bowl, leaving the flavorful fat in the pan.

Add spaghetti to boiling water and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1 cup pasta water before draining.

Using tongs, transfer hot spaghetti directly into the skillet with pancetta fat, off the heat. Toss to coat every strand—this step cools the pan slightly to prevent scrambled eggs.

Pour the egg-cheese mixture over the pasta, tossing vigorously and adding pasta water a little at a time until the sauce is luxuriously creamy. Aim for a smooth silky coating, not a watery broth.

Stir in reserved crispy pancetta bits for texture. Taste and adjust salt if needed. Add more black pepper for that characteristic bite.

Plate immediately—this sauce loves heat. Top each serving with a sprinkle of chopped parsley and an extra grating of Parmesan.