Fill a large pot with water, bring to a rolling boil, then salt it like the sea. Add spaghetti and cook until just al dente (about 9–10 minutes). Before draining, scoop out 1 cup of starchy pasta water and set aside.

While pasta cooks, heat oil in a wide skillet over medium heat. Add diced pancetta, stirring gently until edges turn golden and fat renders, roughly 5 minutes. Use tongs to rotate pieces—aim for even browning, not burning.

In a medium bowl, whisk together eggs, Parmesan, and black pepper until smooth and pale. No lumps means a silky sauce later—trust me, I learned this the scrambly way!

Drain pasta and immediately transfer it into the pancetta pan. Toss in the rendered fat so every strand glistens. Then remove skillet from heat—this “off-heat” step stops the eggs from turning into tiny curds.

Pour egg-cheese mixture over pasta, stirring briskly. Add 2–3 tablespoons of reserved pasta water to loosen everything up. The sauce should cling, not pool—add more water only if it feels too thick.

Taste and adjust salt or pepper. If you like a zing, a crack more black pepper or a sprinkle of lemon zest livens things up.

Divide among warmed bowls, top with extra Parmesan and a few sprigs of parsley. Serve immediately—carbonara waits for no one!

A crisp Pinot Grigio or sparkling water with a lemon wheel brings balance to the richness.