Grate pecorino romano cheese.

Start spaghetti cooking in boiling water while preparing the cheese and egg mixture and the pancetta. The spaghetti should be cooked until al dente.

Beat the eggs and mix in grated pecorino cheese.

Heat pan and add olive oil. Once olive oil is fairly hot (but not smoking) add pancetta. Turn down the heat once the pancetta is crispy.

Once the spaghetti is done (al dente preferably) drain the water, saving 1 cup for later use.

Toss the spaghetti into the pan with the pancetta and turn off the heat. Pour the egg and cheese mixture over the pasta while it is still hot and mix eggs so they do not coagulate as they cook. Make sure the pasta is still hot when mixing the eggs or the eggs will not cook.

Add pasta water as needed to thin the pasta and sauce mixture.

Add black pepper liberally (before and/or after serving).