Add the tomatoes to a nonstick baking tray, drizzle with 2 tablespoons of olive oil, Italian seasoning, salt and pepper to taste. Toss well, making sure the tomatoes are fully coated. Roast for 10 to 15 minutes until tomatoes have blistered and begin to burst.
While the tomatoes roast, bring a large pot of water to a boil and season with a large pinch of salt. Add the spaghetti and cook until al dente or to package instructions.
Add the remaining 2 tablespoons of olive oil to a large sauté pan over medium heat and cook the pancetta until crispy, about 3 minutes. Add the cooked pasta to the pan, toss to combine, and then stir in the crushed red pepper flakes and cook for 2 minutes more.
In a small bowl, beat together the eggs, cream and Parmesan.
Remove the pasta from the heat and pour the egg/cheese mixture into the pasta, tossing quickly to ensure the eggs do not scramble. Thin the sauce with a fourth of the reserved pasta water until it reaches your desired consistency. Add the tomatoes and the juices from the baking tray and gently toss to combine with the pasta. To serve, top the pasta with fresh basil and lots of freshly ground black pepper.