Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.

Cook 1 pound of spaghetti according to package directions until al dente, reserving 1½ cups of the pasta cooking water before draining.

In a large skillet over medium heat, cook the diced pancetta or bacon for about 7 to 10 minutes until crispy. Drain excess fat, leaving around 2 tablespoons in the pan for flavor.

In a bowl, whisk together the egg yolks, eggs, and 1 cup of grated pecorino romano cheese until well combined and creamy.

Add the hot drained spaghetti to the skillet with the pancetta, tossing to coat the pasta in the rendered fat.

Remove the skillet from heat and quickly pour in the egg mixture along with ½ cup of reserved pasta water, tossing continuously until a creamy sauce forms around the pasta.

Adjust the sauce consistency by adding more reserved pasta water gradually until desired creaminess is reached.

Serve the pasta immediately, topped with the remaining pecorino romano cheese and a generous sprinkling of black pepper.