Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

In a large skillet, cook the diced pancetta over medium heat until crispy. Add the minced garlic and sauté for about 1 minute.

In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.

Add the cooked spaghetti to the skillet with the pancetta and garlic. Remove the skillet from the heat.

Quickly pour the egg mixture over the pasta, tossing continuously to create a creamy sauce.
Add reserved pasta water as needed to reach the desired consistency.

Stir in the finely shaved black truffles, reserving a few slices for garnish.

Season with salt and pepper to taste. Serve immediately, garnished with the reserved truffle slices.