Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.

In a bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, and black pepper until smooth.

Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it becomes crispy. At the same time, add the gnocchi to the boiling water.

When the gnocchi start to float to the top, reserve 1 cup of the starchy water and drain the rest. Transfer the drained gnocchi to the skillet and toss to coat with the pancetta fat.

Turn off the heat in the skillet. Slowly pour in the egg and cheese mixture while stirring gently. Add a little of the reserved pasta water at a time until the sauce is smooth, glossy, and coats the gnocchi without scrambling the eggs.

Divide the gnocchi carbonara among bowls. Garnish with extra black pepper and parsley if desired, and serve while hot.