Spread the mascarpone on the dough, leaving a 1/2-inch border. Sprinkle with the pecorino and pancetta and season with pepper. Slide the pizza onto the stone and bake for about 6 minutes, until the crust is set and the topping begins to bubble. Crack the eggs over the pizza and bake for about 6 minutes longer, until the crust is golden, the egg whites are set and the yolks are still runny. Season the eggs lightly with salt, sprinkle with the parsley and serve.