Cook the pasta in lightly salted boiling water until al dente. Reserve approximately 1 cup of pasta water before draining.
Whisk together the cream, whole egg, egg yolks, parmesan, pecorino, a pinch of salt and a generous amount of cracked black pepper.
Fry the finely diced pancetta, speck and bacon over medium heat until golden with lightly crisp edges but still tender. Set aside a spoonful for garnish.
Add the shallot and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
Add the drained pasta and toss through the pancetta, speck, bacon and their rendered fat.
Remove the pan from the heat. Pour in the cream and egg mixture, tossing continuously until the sauce becomes silky.
Gradually add reserved pasta water until the sauce reaches your preferred consistency. If needed, return briefly to very low heat, stirring constantly. Do not boil.
Divide between bowls and finish with the reserved pancetta, speck and bacon, extra parmesan, cracked black pepper and parsley.
Serve immediately with warm garlic bread and rocket dressed with olive oil, lemon juice and balsamic vinegar.
