Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.
While the pasta cooks, add the diced pancetta to a large skillet over medium heat and sauté until the fat renders and the meat becomes crispy.
In a medium bowl, whisk together the whole eggs, liquid egg whites, and grated parmesan cheese until the mixture is uniform.
Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti thoroughly.
Turn off the heat under the skillet containing the pancetta and add the hot pasta, tossing well to coat every strand in the rendered fat.
Slowly whisk the reserved pasta water into the egg and cheese mixture to temper it, then pour the mixture over the pasta in the skillet.
Toss the pasta constantly for 1-2 minutes until the residual heat thickens the eggs into a creamy glaze without scrambling them.
Season the dish with cracked black pepper and sea salt, then garnish with freshly chopped parsley before serving immediately.