Directions
- 1Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- 2With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
- 3Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
- 4When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
- 5Stir till the eggs thicken and the sauce is creamy. Then add a splash of pasta water to achieve your final desired sauciness.
Ingredients
- 50 g diced guanciale
- 100 g pork sausage
- 50 g diced onion
- 1 red pepper flakes
- 1 C tomato puree
- 1 whole egg
- 1 per serving egg yolk
- 25 g pecorino romano
- 2 g freshly ground black pepper
Equipment
panmetal bowlfork
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