Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta.

In a skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

Add the drained spaghetti to the skillet with pancetta and toss to combine.

Remove from heat and quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce. Add reserved pasta water as needed to reach desired consistency.

Plate the pasta, garnish with chopped parsley, and serve immediately.