Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a skillet, heat olive oil over medium heat. Add diced pancetta and sauté for 4-5 minutes until crispy. Add sliced runner beans and stir for 3-4 minutes until tender.

Whisk eggs and Parmesan cheese in a bowl until smooth and creamy. Set aside.

Toss the drained pasta into the skillet with pancetta and beans. Remove from heat and quickly add the egg and cheese mixture, stirring vigorously. Add reserved pasta water to achieve desired creaminess.

Serve immediately topped with extra Parmesan and black pepper. Enjoy the vibrant flavors!