In a large pot of boiling salted water, add pasta and cook according to directions.
Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes.
While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside.
When pancetta is done, reduce heat to low and add garlic; sauté for 1 minute.Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes.
Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly toss until well combined otherwise it may curdle. Add the remaining cheese and parsley; toss until incorporated.