1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
2. While the pasta cooks, whisk together the eggs and Parmesan cheese in a medium bowl until well combined. Set aside.
3. In a large skillet over medium heat, cook the pancetta until crispy, about 5 minutes. Add the minced garlic and sauté for an additional minute, being careful not to let it burn.
4. Reduce the heat to low. Add the cooked pasta to the skillet, tossing to coat it with the pancetta and garlic mixture.
5. Remove the skillet from heat. Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. If needed, add reserved pasta water a little at a time to reach your desired consistency.
6. Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley, if using.

One of Nonna Rosa’s best tips was to always remove the skillet from heat before adding the eggs, ensuring they cook gently from the residual warmth without scrambling. This technique is key to achieving the perfect creamy carbonara.