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.
