Cut the pancetta on small cubes. Set a frying pan over high heat. Add the olive oil, pancetta, and black pepper. Fry for a minute or until the pancetta is nicely golden brown. Remove from the heat.
Cook the spaghetti
Cook the spaghetti in a pot of boiling salted water until cooked al dente. Drain the spaghetti, reserving 100 ml (3.4 oz) of the cooking water.TipYou can also use whole wheat, wheat, spelt or any other spaghetti you like.
Crack the eggs into a bowl and whisk with a fork. Pour half of the reserved water (50g) into the pan with pancetta. It's important that the pan it set over the minimum heat possible. Add the shredded parmesan cheese and stir to combine. Add the al dente cooked spaghetti, add the rest of the reserved water (50g) and the eggs. Cook for about 2 - 3 minutes over minimum heat, stirring constantly. Be careful not to get scrambled eggs, this step needs all your attention. Remove from the heat when the sauce is silky and delicious.
Divide the pasta between two plates, serve with some extra shredded parmesan cheese. Enjoy.