Step 1
Beat 3 egg yolks into a bowl with pecorino and parmesan cheese, and black pepper. Set aside.
Step 2
Cook off the diced guanciale using the fat to render. Cook until crispy and golden then remove. Set aside.
Step 3
Cook broken pieces of sausage and chopped onion until brown. Add chilli to your liking.
Step 4
Add a cup of white wine and simmer for 5 minutes.
Step 5
Add in the crushed San Marzano tomatoes. Crush and simmer for another 5 minutes.
Step 6
Take pasta sauce off the heat. Add half of the guanciale and mix. Add a dash of pasta water to your egg and cheese mixture and mix thoroughly into the sauce. Add cooked pasta and mix thoroughly again.
Step 7
Top with more cheese and the rest of the guanciale.
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