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

In a skillet, cook the pancetta over medium heat until crispy, then remove from heat.

In a bowl, whisk together the eggs, Parmesan cheese, and black pepper.

Drain the spaghetti and quickly add it to the skillet with pancetta.

Remove the skillet from heat and mix in the egg mixture, stirring quickly to create a creamy sauce.

Serve immediately, garnished with chopped parsley.