Serves 1
Directions
- 1Add salt to a pot of boiling water.
- 2Add Mezze Maniche pasta to the boiling water.
- 3Diced an onion.
- 4Remove the rind from the guanciale.
- 5Dice the guanciale.
- 6Toast black peppercorns in a pan.
- 7Grind the toasted black peppercorns.
- 8Add the guanciale into a dry pan with no oil.
- 9Cook the guanciale over medium heat until the fat renders out and it's crispy.
- 10Save some of the rendered fat.
- 11Add the diced onion to the pan with the guanciale.
- 12Cook the onion for a few minutes until softened.
- 13Remove the casing from the Italian sausage.
- 14Add the Italian sausage to the pan and break it up.
- 15Cook the sausage until it's golden brown.
- 16Crush the plum tomatoes.
- 17Add the crushed plum tomatoes to the pan.
- 18Add black pepper and chili flakes to the pan.
- 19Let the sauce simmer for 10 minutes.
- 20Grate Pecorino cheese into a bowl.
- 21Add black pepper to the Pecorino.
- 22Add the saved guanciale fat to the Pecorino mixture.
- 23Add egg yolk to the Pecorino mixture.
- 24Add pasta water to the Pecorino mixture.
- 25Mix the Pecorino, black pepper, guanciale fat, egg yolk, and pasta water.
- 26Add the cooked pasta to the sauce in the pan.
- 27Cook the pasta and sauce for 1 minute.
- 28Take the pan off the heat.
- 29Add the egg and cheese mixture to the pasta.
- 30Mix well until creamy.
- 31Finish with more black pepper.
- 32Finish with more grated Pecorino.
Ingredients
- 180 g rigatoni or mezze maniche pasta
- 75 g guanciale
- 100 g Italian sausage
- 0.5 onion
- 2 egg yolks
- 50 g pecorino
- 400 g tinned plum tomatoes
- 1 tbsp olive oil
- 1 pinch chilli flakes
- black peppercorns
- salt
Equipment
potknifecutting boardpanmortar and pestlespoongraterbowlwhisk
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