Using a small bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino and pepper; set aside. (Tip: Do this first to allow egg mixture to come to room temperature before using it later in the recipe.)

Using a large skillet, add the pancetta and place over medium heat; cook for 7-8 minutes or until browned. (Once pancetta is cooked, remove from heat and set aside.)

Meanwhile, fill a large stock pot with 6 quarts of water and salt liberally; bring to a boil over high heat.

Add spaghetti and cook for 7 minutes.

Remove 1 cup of the pasta water and set aside.

Add snow peas, asparagus and frozen peas to the pot with the pasta; continue cooking for 3 more minutes.

Remove pot from heat and drain remaining pasta water into a large serving bowl. (Note: This is done to warm the serving bowl, and the water will be poured out before using the bowl. Since the egg mixture is added once the dish is removed from the heat, a warm serving bowl helps cook the eggs.)

Transfer cooked spaghetti, snow peas, asparagus and peas into the skillet with the cooked pancetta. Add ¼ cup of reserved pasta water; stir until well combined and cook over medium heat for 1-2 minutes, or until the pasta has absorbed most of the water.

Drain the water from the large serving bowl. Transfer pasta, pancetta and vegetables from the skillet into the hot bowl. Add the egg mixture; stir until well combined. Continue stirring until a creamy sauce forms. (The heat from the pasta and bowl will cook the eggs. If the mixture becomes too thick, add an additional splash of reserved pasta water.)

Stir in chives and divide into serving bowls. Before serving, top liberally with freshly ground black pepper and additional Parmesan cheese. Serve immediately.