In a large saut/a pan, heat the oil over medium-high heat then add the pancetta and cook for 1 minute. If using bacon pre cook so most of the bacon fat has been rendered. Stir in the garlic (which has been thickly sliced), red pepper flakes and 2 T. of the parsley. Cook for 2 minutes. Pour in the wine and boil until reduced by half, about 4 _ 5 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium and cook, uncovered, for about 15 minutes. The consistency should be thick enough to coat the pasta. At this point, when the sauce is reduced to the desired consistency, start your pasta. Cook the pasta in boiling water until just tender. While the pasta is boiling, mix the egg yolks in a medium bowl with the cheese, black pepper, and the remaining parsley. Just before the pasta is finished cooking, slowly whisk -(R) cup of the hot pasta water into the egg yolk mixture, beating vigorously to prevent scrambled eggs. Set aside. Drain the pasta well and return to the pot. Pour the cooked sauce over the pasta, tossing well over low heat until well coated. Add the egg mixture and quickly toss _ don_t keep on the heat more than 1 minute. Remove from the heat and keep tossing until the egg yolks are cooked and the pasta is well coated. Depending on the pasta, you might want to add more olive oil and cheese if the dish appears dry.