Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add the shallots and sauté for 1-2 minutes until translucent. Stir in the sausage and pancetta, cooking for 5-6 minutes while breaking the sausage into smaller pieces.

Add the whole peeled tomatoes, breaking them apart with a spoon as they cook. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens. Season with salt to taste.

While the sauce is simmering, whisk the egg yolks and together in a bowl to form a thick paste. Gradually add ¼ cup of the reserved pasta water, stirring until smooth. Set aside.

Add the cooked pasta to the skillet with the sauce, along with ½ cup of the reserved pasta water. Toss everything together to coat the pasta evenly.

Remove the skillet from the heat and quickly stir in the egg yolk mixture, tossing vigorously for 30 seconds to create a creamy sauce. Add more pasta water as needed to reach your desired consistency.

Serve immediately, topped with extra grated Parmesan for garnish. Enjoy!