1 Tbsp olive oil
6 ounces pancetta
1 small onion, finely chopped
1 1/2 lbs lingini
2 Tbsp coarse sea salt
2 large egg yolks
2 Tbsp chopped parsley
1/3 cup Pecorino cheese + more for garnish
1/3 cup heavy cream
1/2 tsp coarsely ground black pepper
1/4 tsp cinnamon
Heat olive oil in a large skillet over medium heat. Add pancetta and cook 5 minutes. Add onions and saute until onions are translucent and the pancetta is crispy and brown. Remove from heat.
Meanwhile, cook pasta according to package directions in boiling water with sea salt. While pasta cooks, stir together yolks, parsley, and 1/3 cup cheese. Return pancetta and onions to medium heat, add cream, cinnamon and pepper. Bring to a slow simmer.
Strain pasta, reserving 1 1/4 cups of pasta water. Blend 1/4 cup of pasta water with yolk mixture, then stir into pancetta cream sauce. Add 1/2 to 3/4 cup more of pasta water and simmer sauce until bubbly and slightly thickened, about 1 minute.
Return pasta to pot and toss with sauce. Add more pasta water if necessary to make sauce creamy. Serve with additional grated cheese.