Bring a large pot of water to a boil. Season with plenty of salt.

Set a large skillet over medium-high heat. Once hot, add the olive oil and the pancetta. Cook, stirring often, until lightly crisp and golden brown. Keep warm.

In the meantime, in a large bowl, whisk together the eggs, egg yolks, parmesan, pecorino, a small pinch of salt and plenty of black pepper. Set aside.

Add the gnocchi to the boiling salted water and cook until just slightly under done. Use a slotted spoon to transfer the gnocchi to the skillet with the pancetta. Give it a stir and cook for a minute or so over low heat. Remove from the heat and add the egg mixture to the pan. Vigorously stir until warmed and melted through. Add a ladleful of the pasta cooking water as needed to loosen it slightly and create a silky creamy sauce.

Serve with a sprinkle more of cheese and a bit more black pepper. Enjoy