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Fill a medium pot with ½" water and bring to a simmer over high heat. Using a spoon or tongs, gently lower in eggs, reduce heat to medium-low, and cover. Cook eggs, adjusting heat as needed to maintain a simmer, for 12 minutes.
Meanwhile, fill a large bowl halfway with ice and add cold water to make an ice bath.
In a medium skillet over medium heat, heat oil. Cook pancetta, stirring occasionally, until browned and crispy, 5 to 7 minutes. Using a slotted spoon, transfer pancetta to a plate. Discard fat or reserve for another use.
Transfer eggs to ice bath. Let cool, then carefully peel. Cut in half lengthwise and scoop out egg yolks. Transfer yolks to a medium bowl; reserve egg whites.
To egg yolks, add mayonnaise and pepper. Using a handheld mixer on medium speed, beat until light and fluffy, about 2 minutes. Fold in cheese.
Spoon filling into egg whites or, if desired, transfer filling to a piping bag fitted with a large round tip and pipe filling into shells. Top with more cheese and pancetta. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.