3 1/2 cups all-purpose flour plus 1/2 cup for dusting your work surface
4 jumbo eggs
1 tablespoon virgin olive oil
2 tablespoons finely ground fresh black pepper (in coffee grinder)
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and pepper. Using a fork, beat together the eggs, oil and pepper and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Combine the butter and the olive oil in a small skillet over medium high heat. When the butter has melted, add the pancetta and sauté until well browned but not crisp. Add the white wine and reduce by half. Remove from heat and set aside.
In a mixing bowl large enough to hold the cooked pasta, lightly beat the egg yolks with cream, the two cheeses, parsley, salt, and pepper. Set aside.
Cook the pasta in plenty of boiling salted water until al dente.
When ready to serve, return the pancetta to the stove and heat through over a high flame. Add the hot pasta to the bowl with the egg yolks and the cheese. Toss to coat well and add the hot pancetta. Toss again and serve immediately.