Bring a large pot of salted water to boil for your pasta. Cook the pasta until it’s al dente. Don’t overcook as it will be cooking more later with the other ingredients.
Be sure to scoop out about 2 cups of pasta water before you drain the pasta, and save for later.
In a large skillet over medium heat, saute the pancetta until it starts to brown, about 5 minutes.
Add the onion and saute for 3-4 minutes.
Add the garlic and cook for 30 seconds.
Add the cooked pasta to the skillet along with 1 cup of pasta water. Bring the water to boil, stirring constantly until the sauce comes together and coat the pasta, about 1-2 minutes.
Add the parsley, chives, and lemon juice. Cook for 1 minute. The sauce should be creamy and thick.
Take the skillet off the heat. Break up the balls of burrata and add to the skillet along with the parmesan. Stir to combine. Serve immediately.