In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain the spaghetti.

Heat a large skillet over medium heat. Add diced pancetta and sauté until crispy and golden, about 5-7 minutes. Remove from heat.

In a mixing bowl, whisk together the eggs, Parmesan cheese, and black pepper until creamy. Add garlic if using.

Transfer hot drained spaghetti to the skillet with pancetta. Off the heat, toss to combine. Pour egg mixture over pasta, stirring swiftly and add reserved pasta water to reach desired consistency.

Divide the Carbonara among plates, garnish with extra Parmesan and black pepper. Serve immediately.