Pour about 1/2 inch of water into a medium pot and bring it to a simmer. Gently lower in the 6 eggs, cover, and cook on medium-low for 12 minutes. Meanwhile, get an ice bath ready in a large bowl. Once cooked, transfer the eggs to the ice bath and let them cool completely.
Heat the oil in a medium skillet over medium heat. Add the finely chopped pancetta and cook for 5-7 minutes, stirring until it's browned and crispy. Remove the crispy pancetta with a slotted spoon and set aside. Pour the rendered fat into a heatproof container and let it cool.
Carefully peel the cooled eggs, then slice them in half lengthwise. Scoop out the yolks into a medium bowl, setting the whites aside.
To the yolks, add the mayonnaise, white vinegar, Tajín, 2 tablespoons of the cooled pancetta fat and black pepper. Using a handheld mixer, beat on medium speed for about 2 minutes until the mixture is light and fluffy. Gently fold in the 2 tablespoons of Pecorino Romano.
Spoon the creamy filling back into the reserved egg white halves. For a polished look, you can pipe the filling using a piping bag or a resealable bag with one corner snipped off. Top each deviled egg with the crispy pancetta and a sprinkle of Pecorino Romano cheese. To recreate the ‘Main Deck’ style, carefully place a parmesan crisp on top.
Serve immediately, or store them in an airtight container in the fridge for up to 3 days. Enjoy!