Melt butter in skillet and saute pancetta and onion until onions become transparent. Add shrimp and cook for 3 to 4 minutes. Season with pepper. In bowl, lightly whisk whipping cream and eggs. Heat pasta in boiling water, drain well and add to skillet. Add egg and cream mixture and Romano cheese. Turn down the heat and keep tossing in skillet until sauce slightly thickens. Divide into 4 or 6 pasta bowls. Sprinkle with freshly chopped parsley and serve immediately.