Spaghetti Carbonara

In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.

Meanwhile, in skillet, cook pancetta for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.

In bowl, whisk together eggs, Parmesan cheese, and pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set (toss quickly at a low heat or the eggs will become fried). Add pancetta; toss to combine. Season with 1 pinch of black pepper.

Garnish with parsley and serve.