Bring a large pot of water to a boil. Add a generous pinch of salt and the bucatini. Cook until al dente, about 8 minutes.

While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 6-8 minutes. Remove from heat.

In a mixing bowl, whisk together the eggs, egg yolks, Pecorino Romano, and Parmesan cheese. Season with black pepper.

Drain the pasta, reserving 1/2 cup of the pasta water. Add the hot pasta to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta.

Toss the pasta quickly to coat with the sauce, using the reserved pasta water to adjust the consistency if necessary. The heat from the pasta will cook the eggs gently to create a creamy sauce.

Serve immediately with additional grated cheese and a sprinkle of black pepper.