1 cup (4 ounces) freshly grated Parmesan cheese, divided
1/4 cup fresh flat-leaf parsley,chopped
fresh ground black pepper
Cook pasta according to package directions.
Meanwhile, in large skillet heat oil over medium heat 1 to 2 minutes until hot. Add pancetta; cook 3 to 5 minutes until crisp. Add walnuts, garlic and red pepper flakes to skillet; cook 1 to 2 minutes.
Add wine to skillet; cook 2 to 3 minutes until liquid is slightly reduced. Add drained pasta to skillet; toss to coat.
In small bowl, whisk together eggs and ½ cup cheese. Remove pasta skillet from heat. Pour egg mixture into pasta. Stir and toss quickly until eggs thicken and coat pasta.
Transfer to serving bowl. Sprinkle pasta with remaining ½ cup cheese, parsley and pepper. Serve immediately.