Bring a large pot of water to a boil for the pasta. Add salt and cook pasta to al dente. Reserve 1/2 to 3/4 cup of starchy water just before draining pasta.
Heat a large skillet over medium heat with EVOO, 3 turns of the pan. Add pancetta, season with black pepper and brown lightly. Stir in garlic, chili, whites of chopped green onions, lemon zest and thyme. Stir 2-3 minutes then add wine, a couple turns of the pan, and reduce by half, 1-2 minutes. Reduce heat to low.
When pasta is about ready, in a bowl, beat reserved starchy water with egg yolks to temper them.
Add lemon juice, parsley and greens of onions to skillet.