Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt, then add 12 oz of spaghetti. Cook for 8-10 minutes until al dente, reserve 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 6 oz of diced pancetta and sauté for 5-7 minutes until golden brown and crispy. Remove from heat, leaving pancetta in the pan.

In a mixing bowl, whisk together 3 large eggs and 1 cup of freshly grated Parmesan cheese until creamy. Add freshly cracked black pepper to taste.

Transfer the cooked pasta to the skillet with pancetta. Stir to coat the spaghetti, cooling slightly for 1 minute to prevent eggs from scrambling.

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

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