In a large pot, bring salted water to a rolling boil. Add 12 oz of spaghetti and cook for 8 to 10 minutes until al dente. Reserve ½ cup of the pasta water, then drain the spaghetti.

In a medium skillet over medium heat, cook 4 oz of diced pancetta for 5 to 7 minutes until crispy and golden brown.

In a bowl, whisk together 2 large eggs, 1 cup of freshly grated Parmesan cheese, 1 teaspoon of freshly cracked black pepper, and 2 cloves of minced garlic until smooth and creamy.

Remove the skillet from heat. Add the hot, drained spaghetti and pour in the egg mixture. Stir vigorously, and add reserved pasta water to achieve desired consistency.

Plate your carbonara pasta while warm, garnishing with extra Parmesan cheese and black pepper. Serve immediately.