Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Do not drain yet.

Cut pancetta into 1-inch-long strips.
Add 2 tablespoons of olive oil to a 3 qt sauté pan, bring to medium heat. Add pancetta, reduce heat to low and render until crisp, stirring occasionally, about 10 minutes. Remove pancetta and reserve. Remove 1 tablespoon of the fat to a small bowl and set aside, keeping the rest of the rendered fat in pan.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in about a tablespoon of grated parmesan. Add a teaspoon or to taste of the Madagascar pepper. Once the reserved tablespoon of rendered fat has cooled, whisk into eggs.

Heat pan and rendered fat back up to medium. Gently fold in artichokes and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked the pancetta pieces.

Using tongs or a pasta spoon, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and pancetta.

While stirring continuously , slowly drizzle 1/4 cup of the reserved pasta water into the EGG mixture until combined.

Remove the pasta pan from the heat and add the egg mixture, tossing or stirring vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy. (Mine is usually perfect adding about 3/4 cup)

To Plate divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.