In a Dutch oven, heat oil over medium-high heat and cook pancetta until crispy. Remove from the pot onto a paper-towel lined plate and set aside.
Pour chicken broth into the same pot, cover and bring to a boil. Once boiling, add pasta, garlic and peas and cook uncovered until the pasta is al-dente and the broth is almost gone, about 9-10 minutes.
Stir in heavy cream, egg yolks, and parmesan. Add back the cooked pancetta. Feel free to thin it with a little extra heavy cream if the sauce thickens too much before serving.
Garnish with parsley, baby greens, and/or parmesan and enjoy!