Start by bringing a large pot of salted water to a rolling boil. Add the Napolina spaghetti and cook according to package instructions until it reaches that perfect al dente texture. Remember, you want it firm but cooked through.

Once the pasta is ready, reserve about a cup of the pasta water. This is liquid gold for your sauce. Then drain the pasta and set it aside.

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or smoked bacon and sauté for about 5-7 minutes or until it's crispy. The aroma is divine, a sure sign you’re on the right path!

Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning. The garlic will infuse the oil with flavor—don’t let it brown too much, though; you want it lightly fragrant.

Once the pancetta is perfectly crisped, reduce the heat to low. This step is crucial; we want to ensure the skillet isn’t too hot when we add the eggs to avoid scrambling them.

In a bowl, whisk together the beaten eggs. Stir in the finely grated Parmesan and Pecorino Romano cheeses until well combined. This mixture is your secret weapon. It's what makes carbonara creamy without using cream.

Throw the drained spaghetti directly into the skillet with the pancetta. Toss it all together, ensuring every strand is coated in that delicious pancetta oil.

Now, remove the skillet from heat and quickly pour in the egg and cheese mixture. Stir vigorously! The heat from the pasta cooks the eggs gently, creating a lusciously creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Add salt and freshly ground black pepper to taste. Throw in the crushed red pepper flakes if you want a bit of heat. Give everything one last toss to ensure even distribution.

Serve your Napolina carbonara immediately. A light sprinkle of extra cheese on top couldn’t hurt, right?