Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain.

In a bowl, whisk together eggs and grated Parmesan until smooth. Cut the pork belly into small pieces and fry in a pan until crispy. Combine everything in a large bowl, adding reserved pasta water gradually to achieve creaminess.

Serve your delicious Carbonara immediately, garnished with freshly cracked black pepper and extra Parmesan cheese. Enjoy it with a side of garlic bread. Store any leftovers in an airtight container in the fridge for up to 2 days, and enjoy reheating it gently.