Fill a 5-6 quart stock pot ⅔ way full with water over medium-high heat until the water reaches a low boil. Add the kosher salt and the spaghetti, stir occasionally to keep the pasta from sticking. Cook the pasta until it is al dente and remove from the heat. Reserve ½ cup of the pasta water before draining the rest of the water off.

While the pasta is cooking, heat a 10 to 12-inch skillet over medium-high heat. Add the extra virgin olive oil and the chopped pancetta, stirring often to keep the pancetta from burning. As every stove cooks differently, keep a close eye on the pancetta to keep it from burning. Adjust the heat up or down accordingly. Once the pancetta is nice and crispy, use a slotted spoon to transfer just the pancetta to a plate. Keep the rendered fat and olive oil in the pan.

Add the minced garlic. Saute just until the garlic is fragrant, 30 seconds to 1 minute. Be careful, garlic can go from fragrant to burned very quickly.

Immediately add the shrimp. Cook for 2-3 minutes per side until the shrimp is a nice pink on both sides. If you are using a smaller skillet, you will need to cook the shrimp in batches. Transfer the shrimp to the plate with the cooked pancetta. Reduce the heat to low.

Very quickly stir together the beaten eggs and the 1 cup of Parmigiano Reggiano cheese. Set it aside.

Add the drained pasta, pancetta, and shrimp to the skillet. Use tongs to toss the pasta, pancetta, and shrimp to coat and combine.

Add ¼ cup of the warm reserved pasta water to the bowl with the eggs and cheese to temper the mixture. This will help keep your eggs from scrambling rather than making a creamy sauce.

Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta. Use tongs to continuously toss the pasta, egg, and cheese mixture. Drizzle the remaining ¼ cup of pasta water to ensure a creamy sauce. Place the skillet back over the heat and continue to use the tongs to toss the pasta for another minute.

Sprinkle the remaining kosher salt and cracked black pepper. Toss to combine. Remove the skillet from the heat. Garnish with the chopped fresh parsley and extra grated Parmigiano Reggiano cheese. Serve immediately.