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In a large, cold skillet, arrange pancetta in a single layer. Cook over medium heat, stirring occasionally, until golden brown and crispy and fat renders, 8 to 10 minutes. Using a slotted spoon, transfer pancetta to paper towels.
Season chicken all over with ½ tsp. salt. In same skillet over medium heat, cook chicken, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into thickest part registers 165°, 12 to 15 minutes. Transfer to a cutting board and let cool slightly. Chop into bite-size pieces.
In a large heatproof, bowl, whisk eggs yolks, egg, and Pecorino; season with pepper.
Fill a large pot with 8 cups water; generously season with salt and bring to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Using a slotted spoon, quickly transfer hot pasta to egg mixture and toss constantly until coated and sauce is smooth and glossy. Fold in pancetta and chicken; season with salt, if needed.
Divide pasta among bowls. Top with more cheese and black pepper.