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Add pancetta to a cold pot, then raise the heat to medium. Cook the pancetta until crispy, about 5-7 minutes.
Remove the pancetta from the skillet, along with about 2 tbsp of the rendered fat. Set aside, leaving the remainder of the fat in the pan.
Reduce heat to low and add the pastina to the pot. Stir and toast for 2-3 minutes, stirring occasionally, or until lightly golden.
Pour in the chicken broth and bring to a simmer. Simmer the pastina until tender and most of the liquid is absorbed, about 10 minutes.
While the pastina is cooking, whisk together the eggs, black pepper, 2-3 oz of grated Pecorino Romano, and the leftover pancetta fat in a small bowl until smooth.
When the pastina is cooked, turn the heat off and throw in a touch of butter.
Pour the egg mixture into the pastina, stirring immediately to prevent scrambling, until the sauce becomes creamy and coats the pasta.
Stir the crispy pancetta back into the pastina.
Serve with extra black pepper, grated Pecorino Romano, crispy pancetta, chopped chives, and a drizzle of olive oil on top.