Bring a large pot of water to a rolling boil, adding a generous pinch of salt. Cook spaghetti for 8–10 minutes until al dente. Reserve ½ cup of pasta water before draining.

In a large skillet over medium heat, sauté diced pancetta for 5–7 minutes until crispy and golden-brown.

While pancetta cooks, whisk together eggs, grated Parmesan cheese, and black pepper in a mixing bowl. Add minced garlic if using.

Add drained spaghetti to the skillet with pancetta (skillet off heat!). Pour egg mixture over pasta, stirring quickly to combine.

If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

Serve immediately, garnishing with extra Parmesan and cracked black pepper to taste.