Pre-heat the oven to 150°C.
Fry the pancetta in a large pan for 5 minutes until crisp and set aside.
Melt butter in the same pan and soften the onion for 5 minutes.
Heat the stock in a separate small saucepan.
Return pancetta to the pan, stir in the rice, and coat with buttery juices.
Add hot stock, salt, and pepper, then bring to a simmer.
Transfer to a baking dish and bake uncovered for 20 minutes.
Stir in the Pecorino cheese and bake for another 15 minutes.
Whisk the egg, egg yolks, and crème fraîche together.
Stir the egg mixture into the risotto and rest for 2 minutes before serving.