Bring a pot of salted water to a rolling boil. Toss in the dried spaghetti, and cook according to the package instructions until it's al dente. Save about a cup of pasta water before draining the spaghetti. This starchy water will be our secret weapon to create a silky sauce.

While your pasta cooks, heat a generous drizzle of extra virgin olive oil in a pan over medium heat. Add the sliced pancetta, allowing it to crisp up nicely for about 5 to 7 minutes. Don’t rush this step; the crispiness is key to the carbonara's texture.

Once the pancetta is golden and sizzles with flavor, toss in the minced garlic and chopped capers. Stir them in for about a minute until the garlic becomes fragrant. Be cautious not to burn the garlic; we’re looking for a gentle warmth here.

In a bowl, whisk together the egg yolks and freshly grated Parmesan. This mixture creates the creamy element of your carbonara. You want it to be smooth and luscious, so give it a good whisk!

When the spaghetti is done, drain it, but remember that reserved pasta water. With the pan off the heat to prevent scrambling the eggs, quickly toss the spaghetti into the pancetta mixture. Mix it well.

Now here comes the magic. Pour the egg and cheese mixture over the hot spaghetti, stirring quickly. The heat from the pasta will cook the yolks gently, transforming them into a creamy sauce. If it appears thick, add some reserved pasta water a little at a time to reach your desired creaminess.

Finish off your dish with freshly cracked black pepper and a bit more Parmesan on top. You can also add additional salt if needed, but the pancetta and cheese often provide enough seasoning.

Now, serve your spaghetti carbonara hot. A sprinkle of parsley or a red chili flake can elevate the presentation just a notch.