Fill a large pot with plenty of cold water. Add a big pinch of salt to the pot. Place it on the stove over very high heat.

Wait for the water to reach a rolling boil. Add your dry spaghetti to the boiling water now. Cook the pasta until it is perfectly al dente.

Save one cup of the starchy pasta water. Drain the rest of the pasta in a colander. Set the cooked pasta aside for just a moment.

Heat your olive oil in a large skillet now. Add the chopped pancetta to the hot skillet carefully. Cook it until it is very brown and crispy.

Add the minced garlic to the skillet with meat. Stir it for about one minute until it smells. Turn off the heat so the garlic does not burn.

Whisk the egg yolks and heavy cream together well. Add the grated Parmesan cheese to the bowl now. Mix them until the sauce is very smooth and thick.

Put the hot pasta into the large skillet bowl. Toss it with the meat and the warm oil. Make sure the pasta is very hot for this.

Pour the egg and cream mixture over the pasta. Toss everything very quickly with your kitchen tongs today. The heat will cook the eggs into a sauce.

Add a little pasta water if it is dry. This makes the sauce very glossy and very smooth. Keep tossing until the sauce coats every single noodle.

Season the dish with lots of fresh black pepper. Sprinkle the chopped parsley over the top of it. Serve it immediately while it is still very warm.