The Roman love child of the carbonara and the amatriciana.
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Beat 3 into a bowl with and , and black pepper. Set aside.
Cook off the diced using the fat to render. Cook until crispy and golden then remove. Set aside.
Cook broken pieces of and chopped until brown. Add chilli to your liking.
Add a cup of white wine and simmer for 5 minutes.
Add in the crushed . Crush and simmer for another 5 minutes.
Take pasta sauce off the heat. Add half of the and mix. Add a dash of pasta water to your egg and cheese mixture and mix thoroughly into the sauce. Add cooked pasta and mix thoroughly again.
Top with more cheese and the rest of the .