Add the oil and pancetta to a large sauté pan over low heat. Cook the pancetta until crisp separate from pan add onions and caramelize about 5 minutes, being careful not to burn it.
Add the garlic and stir for 5 seconds. Add the wine, cream, and black pepper. Cook until the sauce coats the back of a spoon.
Drop the fresh linguini into boiling water and stir to separate strands. When pasta is just undercooked remove it from the water and add it to the pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 the cheese and stir, being careful not to break the noodles.
Remove the yolk from the cooked eggs carefully dredge them in flour egg and panko and fry till golden. Season with salt and top the pasta. Garnish with remaining cheese.