Sauté the pancetta and onions in the butter in a deep sauté pan (As you will want enough space to add back the pasta at the end, don’t make the pan too small) until they are completely cooked and soft. Add the white wine and reduce down and then take off the heat.

Start your water with added salt and cook the penne until they are just al dente. While the penne is cooking, whisk together the egg yolks and cream.

When the pasta is done, drain and then add back to the pan with the onions and pancetta and put back on medium high heat. Slowly add in the egg and cream mixture and cook until thickened.

Add the Parmesan and the black pepper, toss well and serve immediately.