Step 1

Chop the guanciale into small cubes then add to a cold pan set over medium heat.

Step 2

Allow the fat to render and the meat to become crisp for 10 minutes or until golden brown then remove from the pan.

Step 3

Squeeze the sausage meat from the casings and brown in the guanciale fat until golden brown.

Step 4

Remove from the pan and set aside.

Step 5

Remove the fat from the pan, leaving only 2 tablespoons behind.

Step 6

Add the diced onions and garlic and allow to cook for a few minutes until aromatic.

Step 7

Add the guanciale and browned sausage back to the pan with a pinch of red pepper flakes.

Step 8

Pour in the tomatoes and half cup of water then season with salt and pepper.

Step 9

Reduce the heat and allow to simmer for 20 minutes, stirring regularly.

Step 10

The sauce will reduce but should remain "saucy". If the liquid evaporates too fast, add another half cup of water.

Step 11

Bring a large pot of salted water to the boil and cook the pasta until al dente.

Step 12

Reserve 1 cup of cooking water then drain the pasta.

Step 13

Whisk the eggs in a heat-proof bowl then whisk in a few tablespoons of the hot pasta water to temper the eggs (this prevents them from scrambling once added to the simmering sauce.)

Step 14

Toss the pasta with the Zozzona sauce and add the tempered eggs and a generous amount of grated cheese.

Step 15

Toss over low heat until the sauce is creamy and pasta is fully coated.

Step 16

Serve with plenty of extra Parmesan grated over the top.