Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta or bacon. Brown for 2 minutes. Add red pepper flakes (or Habeñero if you want it spicier) and garlic and cook 2 to 3 minutes more. Add wine plus the sun dried tomatoes and stir up all the pan drippings. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water to temper the eggs and keeps them from scrambling when added to the pasta. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.