Ingredients

• 14 oz (400g) rigatoni or other short pasta

• 5.3 oz (150g) guanciale or pancetta, cut into cubes or strips

• 5.3 oz (150g) Italian sausage, casings removed

• 1 white onion, finely chopped

• 14 oz (400g) tomato passata or crushed tomatoes

• 1.5 oz (40g) Pecorino Romano cheese, finely grated (plus extra for serving)

• 3 egg yolks

• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil.

2. In a large pan over medium heat, cook the guanciale or pancetta until crispy. Remove from pan and set aside, saving the fat.

3. In the same pan, add the Italian sausage and onion. Cook until the sausage is browned and the onion is soft.

4. Return most of the guanciale to the pan (reserve some for topping). Add the tomato passata, bring to a simmer, and cook for about 10 minutes on medium-low heat.

5. Meanwhile, cook the pasta in the boiling water until al dente. Reserve some pasta water before draining.

6. In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous grinding of black pepper to make a thick paste.

7. Toss the cooked pasta with the tomato and sausage sauce off the heat, then add the egg yolk and cheese mixture, stirring quickly. Add reserved pasta water as needed to make the sauce creamy and coat the pasta well.

8. Serve immediately, topped with the reserved crispy guanciale and extra Pecorino Romano cheese.