1. Boil the pasta according to the package directions.
2. While the pasta is boiling, cut the pancetta into small cubes.
3. Melt the butter in a large pan. Then, add the pancetta and black pepper and cook until browned.
4. Next, grind some black pepper.
5. Separate 4 egg yolks and grate the parmesan cheese. Then, whisk the egg yolks, parmesan, and ground pepper together in a bowl.
6. Once the pasta is ready, drain it and add it to the pan with the pancetta.
7. Now, add the egg yolk mixture to the pan, followed by the milk and shredded cheddar and Monterey Jack cheese. Stir until the cheese is melted and creamy.
8. Transfer the mac and cheese to a baking pan, top with more cheese, and bake for 20 minutes.
9. Garnish with chives to taste.
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