Place a large pot of lightly salted water over high heat, and bring to a boil.

In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

Heat oil in a pan over medium heat, add the pancetta, and sauté until crispy. Remove from heat and set aside.

Add pasta to the water and boil until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain pasta and add to the pan over low heat. Stir for a minute or so.

Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.