Melt butter in skillet. Sauté pancetta and onion until onions are transparent. Add shrimp. Cook 3 to 4 minutes. Season with pepper.
In a bowl, lightly whisk whipping cream and eggs.
Reheat pasta in boiling water, drain and add to skillet. Add egg-and-cream mixture and Romano cheese. Turn down heat and toss ingredients until sauce slightly thickens.
Divide into 6 pasta bowls. Sprinkle with freshly chopped parsley and serve immediately.Makes 4 Source: