Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
In a skillet, cook the diced pancetta over medium heat until crispy and golden brown. Drain the excess fat.
In a separate bowl, whisk together the egg yolks and grated Parmesan cheese until well combined.
Drain the cooked spaghetti and immediately add it to the skillet with the pancetta. Toss to coat the pasta.
Remove the skillet from the heat and quickly pour the egg yolk and Parmesan mixture over the hot pasta, stirring constantly to create a creamy sauce.
Serve the Spaghetti alla Carbonara con Pancetta Affumicata immediately, garnished with freshly ground black pepper and additional Parmesan cheese, if desired.

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