Combine eggs, yolks, cheese, and pepper in a mixing bowl.
Bring a pot of water to a boil.
In a medium pan, add 1 tbsp olive oil and pancetta, then turn heat to medium
low, cooking until the fat is rendered and the pancetta is crisp.
Add the shallots and some salt, cooking until translucent (about 1
minute).
Add the garlic and aleppo pepper, cooking for 30s.
Add the white wine, and cook for 1 min, reducing slightly
Meanwhile, the water should be boiling. Add a ton of salt to the boiling
water, and add the pasta. Cook the pasta until a minute before al dente.
Reserve 3-4 cups of the pasta water, and drain the pasta, keeping some extra water
in the pot. Return the pot with water back to the stove, turning heat to low.
In a large metal bowl, add the contents of the pancetta pan to the drained
pasta. Put over the now simmering pot of water, and add the egg/cheese
mixture, stirring constantly until absorbed.
Add pasta water, 1/2 cup at a time, stirring constantly until absorbed. You
can add a shocking amount of pasta water in this way (usually around 2
cups), and this will give the dish it's final creaminess.
When all pasta water has been absorbed and the pasta is at the desired
creaminess, add chopped parsley.