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

In a pan, cook the pancetta over medium heat until crispy.

In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper.

Once the pasta is cooked, reserve some pasta water, then drain the spaghetti.

Quickly toss the hot spaghetti with the pancetta and bacon fat in the pan over low heat.

Remove from heat and quickly mix in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce.