In a large frying pan, heat olive oil over medium heat. Add diced pancetta and sauté until lightly golden, about 3-4 minutes.

Bring a pot of salted water to a boil. Add pasta and cook until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a mixing bowl, whisk together eggs and Parmesan until smooth and creamy.

Add drained pasta to the pan with pancetta, tossing for 30 seconds to coat.

Remove from heat and quickly stir in egg and cheese mixture, adding reserved pasta water as needed for creaminess.

Serve immediately, garnished with extra Parmesan and hot pepper flakes if desired.