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Yield:
4
Ingredients:
5 ozs guanciale
1 tbsp olive oil
5 ozs Italian sausage (or a bit more)
1/2 cup red onion, diced
3/4 cup passata (Pomi strained tomatoes work very well)
8 ozs Rotini or similar pasta
salt
1/2 cup Pecorino Romano, grated
2 large egg yolks
1/4 tsp pepper
Directions:
Saute the guanciale in a nonstick
skillet in olive oil over medium heat, stirring frequently, until fat is
rendered and guanciale is starting to brown, 6 to 8 minutes.
Add sausage and onion, cook using a wooden spoon to break sausage into
pieces until sausage is no longer pink, 8 to 10 minutes. Stir in passata,
reduce heat to medium low and simmer, covered, stirring occasionally,
until fat is fully incorporated, 2 to 4 minutes.
Meanwhile, bring water to a boil in a large pot and cook the pasta until
almost al dente. Drain the pasta and pour it into the pot with the
sauce. Retain at least one cup of pasta cooking water. Set the pot over
medium low heat and stir until the pasta is well coated.
Whisk the Pecorino, egg yolks and pepper in a medium bowl until
combined. Slowly whisk 1/2 cup of reserved pasta cooking water into the
egg yolk mixture. Stir the egg yolk mixture into the pasta until the
sauce looks glossy and is slightly thickened, about 1 minute. Adjust
sauce consistency with remaining pasta cooking water if needed.
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