Bring a large pot of water & 1 tsp of salt to a boil.

Whisk together 2 eggs and 2 egg yolks. Add the cheese and whisk to combine. Set aside.

In a large skillet over medium heat, cook the pancetta until almost crispy (5-7 minutes). Remove with a slotted spoon to paper towels and reserve the rendered fat in the pan.

Add the pasta to the boiling water. Boil until almost tender (about 3 minutes less than the package directions). Drain pasta, reserving 1 cup of the pasta water.

Return the pasta to the pot and add the egg/cheese mixture stirring constantly. Adding reserved pasta water as needed to achieve a creamy texture. Split pasta between 4 plates and top with pancetta.

Return the skillet of rendered pancetta fat to medium heat. Crack remaining 4 eggs into skillet; salt and pepper. Cook until the whites are opaque (2 minutes). Turn eggs and cook a minute longer, until the whites are set and yolks are still soft. 

Add eggs to the pasta and serve with an additional sprinkle of grated cheese.