Chefmnn

1 Dice the guanciale into little cubes and add the diced guanciale to a cold pan. Turn the heat to low and render the fat slowly until the guanciale is golden and crispy. This should take about 8 minutes. Remove the guanciale and set aside, and remove most of the fat in the pan with a paper towel. Save about a TBSP and set aside.
2 In the same pan you cooked the guanciale, add the sausage with the casing removed and break it up into small pieces. Cook for 4-5 minutes until browned and cooked through.
3 Fill a pot with water and bring to a boil. Add the pasta to the boiling water with salt to taste. Cook until al dente and set aside when done. Save at least 1 cup of pasta water before draining.
4 Add in the tomato sauce to the sausage and stir on low heat.
5 While the sauce is cooking, whisk together the egg yolks, pecorino, and parmesan in a bowl until it forms a thick paste. Add a couple of tablespoons of pasta water and a splash of the guanciale fat to loosen it up slightly and whisk again.
6 Turn off the heat on the pan with the tomato sauce. Add the cooked pasta to the pan and toss to coat. Add 3/4 of the guanciale back in and toss again.
7 With the heat off, add the egg and cheese mixture to the pasta and toss quickly and constantly. The residual heat will cook the eggs and create that creamy sauce without scrambling. Add pasta water as needed to get the consistency you want.
8 Add black pepper and red pepper flakes if desired. Plate it up and add extra pecorino on top.
9 Serve hot, add the rest of the guanciale and enjoy!