• Heat olive oil in large sauté pan; cook pancetta, stirring, until crispy. Set aside and keep warm.
• In large pot of boiling salted water, cook spaghetti until al dente; drain, reserving 1/3 cup cooking water. Toss spaghetti with 2 tbsp of the reserved cooking water in sauté pan set over low heat until hot. Remove pan from heat; rapidly stir in eggs, 2 tbsp of the reserved cooking water and half of the Parmigiano-Reggiano until well-combined. If spaghetti seems dry, add remaining reserved cooking water.
• Stir in reserved pancetta and any accumulated drippings. Sprinkle with salt and pepper to taste. Transfer to platter; sprinkle with remaining Parmigiano-Reggiano and serve immediately.

Recipe provided by Chef Mary Ann Esposito