Directions
- 1Dice 120g guanciale and add to cold pan. Bring to med high and cook till crispy, then remove
- 2Add in 150g sausage meat into same pan, cook till browned and crispy
- 3Add in 1 finely diced onion + 1 red chilli and sweat ~2 mins, then add in 400g tin crushed tomato along with crispy guanciale
- 4Simmer for 15 mins and bring pasta to boil - add into sauce once al dente
- 5To a bowl, add 40g parm and 40g pecorino, lots of black pepper, 4 egg yolks + guanciale fat. Mix till combined
- 6Add in ladle pasta water to cheese / egg paste, mix and pour into the pan. Toss to combine and meld for 3-4 mins
- 7Plate up, top with parm, crispy guanciale and black pepper
Ingredients
- 120 g guanciale
- 150 g sausage meat
- 1 onion
- 1 red chilli
- 400 g crushed tomato
- 40 g parm
- 40 g pecorino
- 0 black pepper
- 4 egg yolks
- 0 pasta
- 0 pasta water
Equipment
knifecutting boardpanstrainerbowlgrater
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