½teaspoonFreshly Cracked Black Pepper, plus more for serving
Preheat oven to 400°, and on a baking sheet add the cubed bread, garlic cloves, peeled shallots, and drizzle olive oil. Layer the slices of proscuitto on top, and bake until golden brown, around 6 to 8 minutes.
In a large pot, fill with water 2 inches from the top. Place over high heat and let it come to a boil. Add 2 teaspoon of salt. Cook the pasta until al dente. Scoop about 1 cup of pasta water before draining the pasta in a colander.
In a small bow, whisk together the egg yolks, Parmessan, Pecorino (optional), and black pepper. Since the mixture will be thick, whisk in about ¼ cup of the reserved pasta water to make the mixture pourable.
Place the roasted garlic cloves and shallots onto a cutting board, and dice easily with a knife.
Place the toasted bread cubes along with the crunchy proscuitto into a blender, and pulse 3 to 4 times until it resembles breadcrumbs.
Return the pasta to the large pot and stir in the roasted garlic and shallots. Pour in the egg yolk-Parmesan mixture and stir vigorously. Gradually add about ¼ cup of the reserved pasta water and continue to stir to coat the pasta. Check for seasoning.
Sprinkle the proscuitto-bread crumbs on top, along with a little more of Parmesan cheese and pepper and some fresh basil leaves.
The bread topping is completely optional, but it adds a surprising and yummy texture to the dish!