1. Crisp the guanciale

Place the guanciale in a large cold pan, then set it over medium heat. Cook slowly until the fat has rendered and the guanciale is golden and crisp. Remove some of the crispy pieces and set aside for serving, leaving the rendered fat in the pan.

2. Cook the sausage

Add the Italian sausage to the same pan. Break it up with a wooden spoon and cook until browned and slightly caramelised.

3. Build the sauce

Add the tomato paste and stir it through the sausage and guanciale fat for 1-2 minutes. Pour in the tomato passata and simmer for 5-7 minutes until slightly reduced and glossy.

4. Cook the pasta

Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Reserve at least 1 cup of pasta water before draining.

5. Make the egg and cheese mixture

In a bowl, whisk together the egg yolks, Pecorino Romano and cracked black pepper until thick and smooth. Add a splash of warm pasta water and mix to loosen.

6. Toss the pasta

Add the drained pasta to the sausage and tomato sauce. Toss well over low heat, adding a little pasta water to help the sauce coat the pasta.

7. Finish off the heat

Turn off the heat and let the pan cool for about 30 seconds. Add the egg yolk and cheese mixture, tossing quickly until the sauce turns creamy and glossy. Add more pasta water as needed to loosen.

8. Serve

Divide between bowls and top with the reserved crispy guanciale, extra Pecorino Romano and a final crack of black pepper.