Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti.

In a mixing bowl, crack the eggs and add the grated Pecorino Romano cheese. Whisk until smooth and creamy.

In a large skillet over medium heat, cook the diced pancetta until crispy, about 4–6 minutes.

Add the peas to the skillet and stir for 1–2 minutes until heated through.

Add the drained spaghetti to the pancetta and peas, tossing to mix well. Remove from heat and stir in the egg and cheese mixture.

If the sauce is too thick, add reserved pasta water gradually until creamy.

Season with freshly cracked black pepper, serve immediately with extra Pecorino Romano on top.