In a Large Sauté pan, heat the oil over a medium flame. When almost smoking, add the pancetta and sauté until golden brown and crispy, about 5 minutes. Stir in ¼ teaspoon of black pepper and remove the pan from the heat.
In a medium bowl, beat the eggs and cream. Stir in ¼ cup of the Parmesan cheese, ½ teaspoon of sea salt, and ¼ teaspoon of pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Do not rinse the pasta with water; you want to retain the pasta’s natural starches that help the sauce adhere.
While the pasta is still hot, return it to the pot, and quickly toss with the browned pancetta, then the cream mixture. It’s important to work quickly while the pasta is still hot so that the cream mixture will cook, but not curdle. Toss with the remaining cup of Parmesan cheese and the chopped parsley. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls and serve.
If you can’t find pancetta, bacon is a good substitute.