1. Cook the spaghetti according to package instructions in a large pot of salted boiling water.

2. In a skillet, sauté the diced pancetta or guanciale over medium heat until it becomes crispy.

3. While the pasta and pancetta are cooking, whisk together the eggs, grated Pecorino Romano cheese, and a pinch of black pepper in a bowl. Set aside.

4. Once the pasta is al dente, reserve about a cup of pasta water, then drain the spaghetti.

5. Rub the peeled garlic clove on the inside of the serving bowl to add a subtle garlic flavor.

6. Combine the drained spaghetti with the crispy pancetta in the serving bowl, tossing to mix.

7. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat the pasta evenly. Add reserved pasta water as needed to create a creamy sauce.

8. Season with salt and additional black pepper to taste.

Serve immediately, and enjoy your homemade carbonara!