Cut the pancetta into small pieces and remove the sausage meat from its casings.

Heat the frying pan over medium heat and cook the pancetta without oil until browned and its fat renders.

Add the crumbled Italian sausage to the pan and cook until browned, about 5 to 7 minutes.

Add the cherry tomatoes to the pan and simmer until they form a flavorful sauce, about 10 minutes.

Bring abundant water to a boil in the large pot and season it with salt.

Cook the short pasta in the boiling water until al dente, following the package timing.

Drain the short pasta, reserving a little cooking water if needed.

Transfer the drained pasta to the frying pan and toss it with the pancetta, sausage, and tomato sauce.

Turn off the heat and stir in the raw egg yolk quickly until it creates a creamy coating.

Grate the Pecorino Romano cheese over the pasta and season with black pepper.

Divide the pasta between two serving bowls and serve immediately.