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1. In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and black pepper.
4. Add the drained spaghetti to the skillet with the pancetta and garlic. Remove from heat. Quickly pour the egg and cheese mixture over the pasta, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.
5. Plate the spaghetti carbonara and garnish with chopped parsley and additional Parmesan cheese if desired. Enjoy!

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