Mix flour and salt in your KitchenAid mixer. Slowly add in eggs, then water while mixing until cohesive ball forms. Knead with dough hook for 2 minutes. Wrap in plastic and let rest 30 minutes.

Attach pasta press to mixer. Form walnut-sized dough balls and feed into the auger, turning the machine on to speed 10 for bucatini. Follow directions in manual to complete pasta.

Boil heavily-salted water, add pasta to water and cook until al-dente, about 5 minutes if fresh.

In second pan, add olive oil, pancetta, and garlic. Cook until pancetta begins to crisp on edges. Remove from burner.

Once pasta is ready and drained, whisk eggs and ½ c cheese in pan with pancetta. Then add hot pasta to very warm pan directly, and immediately begin tossing. Continue to toss until egg mixture has lightened in color and thickened. Toss with parsley, more cheese, and freshly-cracked black pepper. Serve immediately.