Bring a large pot of water to a rolling boil over high heat. Add salt and spaghetti. Cook according to package instructions for 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.

Heat olive oil in a large skillet over medium heat. Add pancetta and sauté for 5-7 minutes until golden brown and crispy. Remove the skillet from heat.

In a mixing bowl, whisk together eggs and Parmesan cheese until creamy. Add freshly cracked black pepper to taste.

Transfer the drained spaghetti to the skillet with pancetta. Stir to coat the spaghetti. Let cool slightly for 1 minute.

Pour the egg and cheese mixture over the pasta and pancetta, tossing quickly to combine. Add reserved pasta water gradually if the sauce is too thick.

Plate the Homemade Spaghetti Carbonara, sprinkling with additional Parmesan and parsley if desired.