Bring a large pot of water to a boil. Score an X into tomato skin, place in boiling water to a count of 30, then remove to a bowl of ice water with tongs or spider. Peel, seed and chop tomato and reserve.
Salt boiling water and cook pasta to al dente. Heads up: you will need some starchy cooking water to temper the egg yolks, so reserve a cup or so before draining pasta.
Meanwhile, heat a pan over medium to medium-high heat with EVOO. Add bacon, speck or pancetta, and cook until almost crisp. Add leeks, garlic and chili, stir a couple of minutes then add wine and reduce by half. Add parsley and tomatoes, and reduce heat to low.
When pasta is about ready, add about 1/2 cup starchy water to the eggs while beating them with a fork to temper them. Toss pasta with bacon and eggs, turn off heat, then toss vigorously a full minute, using more starchy water if the pasta tightens up (the yolks should cover pasta smoothly).
Serve with Pecorino at the table for passing.