The Roman love child of the carbonara and the amatriciana.
Ingredients 11
1 can San Marzano tomatoes, crushed
50 g parmesan cheese, grated
100 g guanciale, diced
50 g pecorino cheese, grated
2 pork and fennel sausages, broken into pieces
1 cup white wine
3 egg yolks
1 onion, chopped
chilli, to taste
black pepper, to taste
pasta, of your choice, cooked
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Method 7
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 .
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Notes
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