In a small bowl, whisk together the egg yolks with the freshly grated Pecorino Romano cheese. Set aside.

Fill a large pot with water, add salt, and bring to a boil. Cook the short pasta until al dente, about 11 minutes.

In a skillet, heat olive oil and cook pancetta until crispy, about 5 minutes. Remove and drain on paper towel.

In the same skillet, add Italian sausage. Cook and break into pieces until browned, about 7 minutes.

Add shallots, garlic, and kosher salt to the sausage. Cook until shallots are translucent, about 3 minutes.

Pour in the tomato passata and add Calabrian chili paste. Simmer for 10 minutes.

Reserve 1 cup of pasta water, then drain pasta and add to the skillet with the sauce.

Gently toss pasta with sauce, adding reserved pasta water until desired consistency is achieved.

Temper the egg mixture with hot pasta water, then quickly stir into the skillet off the heat.

Serve immediately, topped with extra Pecorino Romano cheese.