Fill a large pot with cold water and set over moderate heat. Once simmering, add 3 tablespoons of salt and continue to heat until boiling.

In the meantime, set a large skillet with high sides or dutch oven over medium-high heat. Once hot, drizzle in the olive oil and add the pancetta. Cook, stirring often, until the pancetta has browned and become crispy. Using a slotted spoon, transfer the pancetta onto a plate lined with paper towels.

Add the corn kernels and tomatoes to the hot skillet where you cooked the pancetta. Season lightly with salt and black pepper. Cook until the tomatoes have burst and the corn has browned slightly, about 5 to 8 minutes.

In a medium bowl, whisk together the egg yolks, whole eggs, and half of the Parmesan cheese until smooth. Season with a few cranks of black pepper and set aside.

Add the pasta to the boiling water and cook until al dente. You might want to cook it about 2 minutes less than what the box says because it'll continue to cook later on. Once ready, scoop out 1 3/4 cups of the pasta cooking liquid.

Add 1 cup of the pasta cooking liquid to the skillet with the corn and tomatoes. Bring to a simmer. Drain the pasta and then transfer to the skillet. Cook, stirring constantly until the water has reduced by half, about 2 minutes. Turn off the heat.

Whisk 1/4 cup of the remaining reserved pasta liquid to the egg mixture. Then very slowly stream the mixture into the pasta, stirring vigorously to form a smooth sauce. Season with a pinch of salt and black pepper. Add as much of the remaining pasta cooking liquid as needed to create a silky sauce, about the consistency of heavy cream. Mix in the crispy pancetta and remaining cheese. Serve immediately with a sprinkling of parsley and more parmesan. Enjoy!