Pasta Alla Zozzona

Method

1. Sweat the guanciale in a pan until rendered and crispy. Remove and set aside, leaving the rendered fat in the pan.
2. In a bowl, mix egg yolks with grated Pecorino Romano and black pepper to form a creamy mixture. Set aside.
3. Skin the sausages and chop them finely with a knife. Add to the pan with the guanciale fat and cook until browned.
4. Deglaze with a splash of white wine and let it evaporate.
5. Add tomato passata and stir, allowing the sauce to simmer.
6. Cook the pasta in boiling salted water until very al dente. Transfer the pasta to the sauce using a slotted spoon, adding a little pasta water as needed.
7. Finish cooking the pasta risottata-style in the sauce, stirring frequently.
8. Return the crispy guanciale to the pan and toss everything together.
9. Remove from heat, pour the egg yolk and pecorino cream over the pasta, and toss vigorously (cia cia cia) to create a creamy emulsion.
10. Serve immediately with extra crispy guanciale on top and a sprinkle of black pepper.