Drain pasta and add to pan; toss with sauce. Remove from heat; stir in pancetta and prosciutto, egg yolks, half the parmesan, salt and pepper.
TIP: toss the pasta constantly as you add the egg, this will keep it from clumping. You can also reserve a little of the cooking liquid if you want a "saucier" Carbonara, just add a tablespoon at a time until you reach the desired consistency. In my opinion, it's perfect as it is, so I don't do this. The egg and butter create a silky carbonara on their own.
Garnish with parsley and serve the remaining parmesan on the side. Enjoy!