Finally decided to make this dish for him using pork belly instead of pancetta. Checked out a lot of recipes and finally came up with one that resembled the pasta we had in a restaurant. Here is what I did.
1 lb spaghetti, linguine or and long pasta you like
1 cup grated Romano Pecorino cheese
1/2 lb pancetta, chopped
Lots of cracked black pepper
Chopped fresh parsley
1/2 chopped onion
3 cloves garlic, crushed
1-1 1/2 cups pasta water (very important)
1/2 cup frozen peas (optional)
Start to boil water for pasta.
In large skillet without heat, place chopped pancetta in cold skillet. Let it render on medium heat until the pancetta pieces are lightly browned. Now, add your onions and garlic. Stir until combined. Let mixture cook until the pancetta is completely browned. Don't burn! Set skillet aside off the heat.
In medium bowl, crack eggs and add cup of grated cheese and black pepper. Combine until thoroughly mixed.
Pasta should be cooked Al dented. Do not drain. With tongs or spaghetti serving spoon. Add the pasta to the skillet carefully.
Temper the egg mixture with some pasta water. Add all the mixture to the pasta in the skillet. Add peas. Toss very well. After completing tossed, add fresh chopped parsley.
Enjoy with a glass of wine!
The pork belly needed a lot more time to render, however, it was very tasty.