Pasta alla Zozzona

Ingredients

• 200g guanciale
• 300g Salsiccia, removed from casing
• ½ red onion, half
• 350g passata
• ca. 200ml water
• salt, to taste, use sparingly
• pasta, of choice
• 2 egg yolks
• 80g Pecorino Romano, grated, for the cream
• black pepper
• Pecorino Romano, for serving

Instructions

1. Fry the guanciale in a pan until crisp. Remove the Salsiccia from its casing, add it to the pan, and fry everything well. Remove the meat from the pan.
2. In the same fat, fry the half red onion until golden. Return the meat to the pan and fry briefly.
3. Add the passata and about 200ml water. Season lightly with salt, then simmer the sauce for about 45 minutes.
4. Shortly before the sauce is ready, cook the pasta until just before al dente. Reserve some pasta water, then drain the pasta.
5. While the pasta cooks, mix the egg yolks with the Pecorino Romano and black pepper. If the cream is too thick, stir in some slightly cooled reserved pasta water.
6. Add the pasta just before al dente to the sauce with some pasta water and finish cooking it there. Lower the heat completely, stir in the egg-yolk and Pecorino cream, and heat very gently so the eggs do not scramble. Serve with Pecorino Romano.