Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the spaghetti.

In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes.

In a mixing bowl, whisk together eggs, Parmesan, Pecorino, and black pepper until well combined.

Add the hot spaghetti to the skillet with pancetta, tossing to combine.

Remove from heat and quickly pour the egg mixture over the pasta, tossing rapidly to create a creamy sauce. Add reserved pasta water as needed to achieve desired consistency.

Serve immediately, garnished with extra Parmesan and black pepper.