Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp olive oil, minced garlic, red pepper flakes (if using), salt, and black pepper. Set aside.

Place a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 7-10 minutes. Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate, reserving the rendered fat in the skillet.

Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 ½ cups of the starchy pasta water.

While the pasta cooks, add the seasoned shrimp to the skillet with the reserved pancetta fat. Cook over medium-high heat for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside with the pancetta.

In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, Parmesan cheese, and 1/2 tsp freshly ground black pepper until well combined and creamy.

Drain the cooked pasta (do not rinse!) and immediately add it to the large skillet with the residual pancetta fat.

Working quickly, pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs. Add about ½ cup of the reserved pasta water, a little at a time, continuing to toss vigorously. The heat from the pasta and the skillet will cook the eggs just enough to create a glossy, creamy sauce without scrambling. Add more pasta water as needed to reach your desired consistency.

Gently fold in the cooked shrimp and crispy pancetta. Taste and adjust seasoning if necessary.

Serve immediately, garnished with extra grated Pecorino Romano, freshly ground black pepper, and chopped fresh parsley, if desired.