Bring a large pot of salted water to a boil; once the water is boiling, cook the pasta according to package directions until al dente; remove from heat; reserve ¼ cup of pasta water; drain pasta.
To a deep, large skillet, over medium-low heat, add and heat the olive oil.
Add the pancetta in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp; about 5 minutes.
Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
Increase heat to medium-high; stir the onion into the pan drippings, allowing it to soften; about 1 minute.
Add the sausage and 1 teaspoon salt; break up the meat into small pieces; cook, stirring occasionally, until the sausage has browned; about 5 minutes.
Stir in the tomato paste; then the cherry tomatoes.
Decrease heat to medium and stir in the wine; cover the sauce with a lid and cook for 5 minutes.
Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce; allow the sauce to cook, uncovered, for 5 more minutes.
In a small bowl, combine the egg yolks, ¼ cup cheese and the pepper.
Add the pasta to the simmering sauce; stir to coat.
Stir 2 tablespoons of the pasta water into the egg mixture.
Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water, if needed.
Transfer the pasta to a serving dish and top with additional cheese, if desired.
