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In a small bowl, stir to combine eggs, cheeses, and black pepper. Cover and refrigerate.
In a large skillet over medium flame, heat oil. Add prosciutto and cook 6 minutes, or until the prosciutto is brown and crispy. Using a slotted spoon, transfer prosciutto to a plate. Keep the skillet warm.
To the skillet with the prosciutto fat, add shallots, garlic, and salt. Cook 3 minutes, or until the alliums are soft and fragrant. Deglaze pan with wine and continue to cook until liquid is nearly evaporated. Add passata and chile paste. Reduce heat and let simmer 10 minutes, or until the sauce thickens. Cover and keep warm.
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain pasta, reserving 1 cup pasta water.
In a small saucepan, temper Egg Sauce with ¼ cup reserved pasta water, stirring constantly to prevent scrambling. Remove from heat.
Add cooked pasta to the pan with the warmed Tomato Sauce. Stir to coat, adding pasta water as needed if the sauce becomes too thick.
Add Egg Sauce and Crispy Prosciutto and stir until the sauce is creamy, glossy, and clings to the pasta.
Transfer pasta to a serving bowl and top with grated Pecorino Romano PDO and black pepper.