Bring a large pot of water with salt to a boil for the pasta.

Cut the guanciale into small cubes or strips and the sausage into small pieces (you can remove the sausage skin if you prefer).

Brown the guanciale and the sausage: In a large pan, cook the guanciale over medium-low heat without adding oil, so that it releases its own fat. Once browned, remove it and set it aside.

With a little of the guanciale fat (without overdoing it), cook the sausage until it is nicely browned.

Prepare the tomato sauce: Add the peeled tomato (slightly crushed) to the pan with the sausage.

Cook for 5–7 minutes until the tomato reduces slightly, tasting and adjusting the salt as needed.

Incorporate part of the reserved guanciale and mix well.

Egg and cheese mixture: In a bowl, mix the 2 egg yolks with the grated cheese (Pecorino Romano or Grana Padano) and add plenty of freshly ground black pepper.

Add a little of the guanciale fat to obtain a creamier mixture.

Cook the pasta until al dente in the boiling water.

Drain the pasta, reserving some of the cooking water, and add it directly to the pan with the tomato and sausage sauce.

Mix well so that the pasta absorbs the flavor.

Finalize the sauce: Remove the pan from the heat and, using the residual warmth, incorporate the egg and cheese mixture, stirring quickly to prevent the egg from scrambling.

If necessary, add a little of the reserved cooking water to achieve the desired consistency.

Serve immediately, garnishing with the remaining crispy guanciale, a little extra grated cheese, and an additional touch of black pepper.