Let’s bring this classic dish to life, step by step, just like Mama Lou taught me.

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes.
3. Add minced garlic to the skillet and sauté for an additional minute, making sure not to burn it.
4. In a mixing bowl, whisk together the eggs and Parmesan cheese until well combined. Set aside.
5. Reserve 1 cup of pasta water, then drain the pasta and add it to the skillet with the pancetta and garlic. Remove from heat.
6. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the pasta and create a creamy sauce. Add the reserved pasta water a little at a time if needed to reach your desired consistency.
7. Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley and serve immediately.

Remember, the key is to work swiftly in steps 5 and 6 to prevent the eggs from scrambling. Mama Lou always said, “The secret is in the toss.”