Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of the pasta water.

While pasta cooks, heat a large skillet over medium heat. Add chopped pancetta and cook until crisp, about 6-8 minutes. Remove pancetta and set aside.

In the same skillet, reduce heat to low and pour in heavy cream, heating gently. Whisk in egg yolks and half of the Parmesan cheese until well combined. Season with black pepper.

Add cooked spaghetti to the skillet. Toss well to coat the pasta in the cream sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Stir in the cooked pancetta. Taste and adjust seasoning with salt and additional pepper if needed.

Serve immediately, garnished with the remaining Parmesan cheese.