Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes, stirring occasionally. Reserve 1 cup of pasta water before draining, then set the pasta aside.

In a large skillet over medium heat, add the diced pancetta and cook until it’s crispy and golden, about 5-7 minutes. Stir frequently to avoid burning.

In a mixing bowl, whisk together the eggs, freshly grated Pecorino Romano cheese, and a generous amount of freshly cracked black pepper until smooth and creamy.

With the skillet still off the heat, add the hot, drained spaghetti to the crispy pancetta in the skillet. Pour the egg and cheese mixture over the pasta and quickly toss to coat.

Immediately plate your Authentic Italian Carbonara, garnishing each serving with more grated Pecorino Romano and an extra sprinkle of black pepper to taste.