Cook the pasta
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup (4 fl oz/125 ml) of the cooking water. Working quickly, add the hot pasta to the egg mixture and toss to combine. Add as much of the cooking water as needed to achieve a nice coating consistency for the sauce. Add the pancetta, a generous amount of pepper, and the parsley. Toss again and serve.