Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes. Drain and set aside, reserving some pasta water.
Heat a skillet over medium heat and add olive oil. Add diced pancetta and cook until crispy, about 3-4 minutes, stirring occasionally. Add minced garlic in the last minute for aroma, cooking until fragrant but not burned.
200 g spaghetti
In a mixing bowl, whisk together beaten eggs and grated Pecorino Romano cheese until combined into a creamy mixture.
200 g spaghetti
Add the drained spaghetti to the skillet with pancetta, tossing to coat the pasta in rendered fat. Remove the skillet from heat to prevent eggs from scrambling.
200 g spaghetti
Slowly pour the egg and cheese mixture over the hot pasta, tossing quickly with tongs or a fork to create a creamy sauce. Add reserved pasta water little by little if needed to loosen the sauce to your desired consistency. The sauce should be glossy and cling to the noodles without scrambling.
200 g spaghetti
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Pecorino if desired.
200 g spaghetti
