Hard boil the eggs and set in an ice bath to cool.
Meanwhile, cook the pancetta slices in a medium pan over medium heat until crisp. When done, remove the pancetta and allow it to cool and reserve 1/2 teaspoon of the pancetta fat from the pan.
Finely chop the pancetta so that it almost resembles coarse bread crumbs and set aside, reserving about a tablespoon of the pancetta crumb for garnish.
Using a sharp knife or a piece of thread wrapped around your fingers like you would floss, slice the eggs in half from top to bottom.
Pop the yolks out of each egg and place into a small mixing bowl. Mash the yolks with a fork and stir in the mayonnaise, pancetta fat, 1 1/2 teaspoons parsley, two tablespoons pecorino, pancetta crumbs (other than the garnish), salt, and pepper.
Mix well until everything is nice and smooth and divide the yolk mixture back into the egg whites. If you’re just looking to get the yolks in there, a spoon will do just fine. If you’re going for a snazzier look, transfer the yolk mixture into a zip top plastic bag or piping bag and dollop a little swirl into each white.
For an additional little garnish, place a nonstick skillet over medium heat and scatter in the remaining two tablespoons of pecorino.
Allow the cheese to melt and start to crisp. As soon as the cheese is crispy and just slightly browned, remove it from the pan and allow the crisp to cool. Break it up into at least 12 pieces and set aside.
When ready to serve, top each egg with a little piece of the pecorino crisp, a sprinkling of parsley, a bit of the remaining pancetta, and a bit more pepper.