Boil water in a large pot, add spaghetti and cook for 8-10 minutes until al dente.

While pasta cooks, sauté pancetta in a pan over medium heat until crispy.

In a bowl, whisk together the egg, grated cheese, and black pepper.

Once pasta is cooked, reserve 50ml of pasta water, then drain and add spaghetti to the pan with pancetta.

Remove from heat, then quickly mix in the egg mixture, adding reserved pasta water until creamy.