Boil salted water for pasta
In a skillet over medium heat add guanciale and sauté about six minutes until the fat is rendered and the guanciale is browned
Add onion and sausage to the pan and break up sausage with the back of a spoon
Cook until the sausage is no longer pink
Add passata to the pan and simmer
Add the pasta to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta water
Return drained pasta to pot and stir in the sausage mixture until the pasta is well coated
In a bowl whisk the egg yolks with the Pecorino and black pepper
Slowly whisk in 1/4 cup of the saved pasta water to temper the egg mixture
Remove pan from heat and stir in the yolk/cheese mixture. Stir until the sauce is thickened and glossy
Top with more Pecorino and serve
Servings 0