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Cut the pancetta into small strips or cubes. Place it in a cold skillet over medium-low heat and cook until golden and crisp, about 8 to 10 minutes. Remove the pancetta from the pan and set it aside, leaving the rendered fat in the skillet.
Bring a large pot of water to a boil. Add a pinch of kosher salt, then cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
In a large bowl, whisk together 3 large egg yolks and 1 large whole egg. Add 2 ounces of freshly grated Pecorino Romano and a generous amount of freshly ground black pepper. Whisk until smooth. If the mixture seems too thick, whisk in 1 teaspoon of the reserved pasta water.
Add the drained spaghetti to the skillet with the rendered fat, then remove the pan from the heat. Immediately pour in the egg and cheese mixture and toss vigorously, adding 1 to 2 tablespoons of the reserved pasta water as needed to create a creamy sauce.
Stir in half of the crispy pancetta, then divide the pasta among warmed plates. Top each plate with the remaining pancetta, extra grated Pecorino Romano, and another grind of black pepper. Serve immediately.