Start by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook it until it reaches the perfect al dente texture.
While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta or bacon, and cook it until it turns crispy and releases its flavorful fat. Stir occasionally to ensure even cooking.
In a separate bowl, whisk together the whole eggs, additional egg yolks, grated Parmesan cheese, and a generous amount of freshly ground black pepper. Beat the mixture until it becomes smooth and well combined.
Once the pasta is cooked, drain it well, reserving a small amount of the cooking water.Immediately transfer the hot pasta to the skillet with the cooked pancetta or bacon. Toss the pasta and pancetta together, allowing the flavors to meld.
Divide the pasta into individual serving bowls or plates, making sure to distribute the pancetta or bacon evenly. Drizzle any remaining sauce from the skillet over the pasta.For an extra touch of indulgence, I like to sprinkle some additional grated Parmesan cheese and a sprinkle of freshly ground black pepper on top.