Finely grate parmesan. Set quarter portion aside for later.

Whisk eggs in a bowl until no strands are left. Add 3/4 parmesan to bowl and whisk again.

In a large container, heat water on medium flame. Add 1 tsp salt and 1 tsp olive oil. Add spaghetti to container and boil until almost al dente. This should take about 7-9 minutes. (Keep an eye on container and avoid bringing pasta to al dente point as further cooking is pending.

Strain water and pasta set aside in two separate bowls for further use.

In a different container, heat 3 tbsp of oil over medium heat. Add pancetta chunks until they have turned crispy brown. Keep stirring occasionally This should take about 7- 8 minutes. ) Set only 1 tbsp oil aside for later use and scoop pancetta chunks and set aside.

Using the same oil and container, add a little more than 1 cup of reserved/ strained pasta water from earlier and heat on medium flame.
Add pasta and cook, stirring continuously, until al dente. Turn off flame.

To the egg + cheese mix, add 1/4 cup of reserved pasta water and 1 tbsp of oil fat. Turn flame on, and add this mix to pasta bit by bit, stirring slowly and continuously. Preferably, use a pair of tongs to hold chunks of pasta while pouring in the mix. Keep container on low flame.

Remove pasta from flame and stir in pancetta chunks.