2 tablespoons olive oil
8 ounces pancetta or thick bacon, diced
4 large eggs, at room temperature
1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
1 pound spaghetti
If, when you're tossing the pasta in the bowl, it looks a little dry, add a bit of the reserved pasta water to help create an emulsion.