In a large pot, bring salted water to a rolling boil. Add spaghetti and cook for 8-10 minutes, or until al dente. Reserve ½ cup pasta water before draining.

While the pasta is cooking, heat a skillet over medium heat. Add diced pancetta and sauté for 5-7 minutes until crispy and golden.

In a mixing bowl, whisk together eggs, Parmesan cheese, black pepper, and minced garlic until creamy and smooth.

With the pancetta in the skillet, add the hot drained spaghetti. Turn off the heat and pour in the egg mixture, stirring vigorously to create a creamy sauce.

Plate your Carbonara Pasta while warm and garnish with extra grated Parmesan cheese and a sprinkle of black pepper.