Pancetta, does it get any betta?

You got that right. And after viewing your setup, I have been inspired, however, I am working with limited space in the current egg-zone. Of course, I have all that room in the back yard to build whatever, but most of that area is currently in constant use as a wiffleball/baseball/football/soccer run-around-like-a-freak-ball field for the boy & his buds, so for the time being I am trying to keep it to the patio:

As a pure matter of measurement, I agree, however, see that broken down table & the 4 green chairs that are all cracked from being blasted by a rock-hard football(from their secondary use placed side-by-side as an end zone for mid-winter field goal practice), during the spring, summer & fall I feel need for the table to hold my beverage & one of the chairs to hold my *** while I sit, consume, listen to music, entertain whoever is in the other 3 chairs & gaze at the egg in action - life is good

Combine 2 cups of cooked short grain rice, 4 eggs, & 2 cups pecorino for the basic recipe, this can be rolled into golf-ball sized balls, dredged in flour, eggwash & breadcrumbs & fried for a simple appetizer, or you can add anything else that comes to mind. Traditionally they include peas & some kind of meat, chooped. The ones here are much larger & a tomato/meat ragu was added to the center by rolling the ball, making a well, adding the ragu then sealing... they are great at room temperature so they can be made in advance - give'm a try