Pasta alla Zozzona

Method

1. Cut the guanciale into slices, then into small cubes.
2. Place the guanciale cubes in a cold pan, then turn on the heat to low and let it render slowly until crispy.
3. In a bowl, prepare the egg and pecorino cream: add 2 whole eggs and 4 yolks (separate the remaining 4 eggs, discarding the whites or save for another use), then add plenty of grated Pecorino Romano and a good grind of black pepper. Whisk until smooth. Set aside.
4. When the guanciale is crispy, add the tomato passata. Let it cook for about 5 minutes.
5. Meanwhile, remove the casings from the sausages and crumble the meat. Cook the sausage in a separate pan over high heat until crispy.
6. Cook the mezzemaniche pasta in salted boiling water until al dente.
7. Drain the pasta and add it to the pan with the guanciale-tomato sauce. Toss for a minute over low heat.
8. Remove the pan from the heat and add the egg and pecorino cream, stirring vigorously to emulsify. Add a splash of pasta water if needed to reach a creamy consistency.
9. Serve the pasta, topping with the crispy sausage. Serve immediately.