Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 8–10 minutes. Reserve ½ cup of pasta water, then drain.

Cook the pancetta:
While the pasta cooks, heat a large pan over medium heat. Add pancetta and garlic cloves. Cook until the pancetta is crisp and golden, then remove garlic and discard.

Make the sauce:
In a bowl, whisk together the eggs, egg yolk, grated cheese, and a generous amount of black pepper.

Combine pasta and sauce:
Remove the pan from the heat. Add the drained pasta to the pan with pancetta. Toss well. Slowly pour in the egg mixture, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.

Serve:
Serve immediately, topped with extra cheese and pepper. Garnish with fresh parsley if desired.

‍