Step 1

Bring a large pot of salted water to boil.

Step 2

Heat a large pan to medium and saute the pancetta until most of the fat has been rendered. Remove the pancetta to a plate and set aside.

Step 3

Add the sausage to the pan and turn the heat up to medium-high. Once it starts to brown, break it up with a wooden spoon or meat masher. Add the onion and continue to cook for another few minutes until the sausage is cooked through and the onions are translucent.

Step 4

Next, add the crushed red pepper to the pan and saute for 30 seconds.  Add the white wine and cook until reduced by about half.

Step 5

Next, add the passata to the pan and bring to a simmer, stirring occasionally.  Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.

Step 6

Add the pasta to the boiling water and cook to 1 minute less than al dente.  Reserve 1 cup of pasta water.

Step 7

In a bowl, mix the egg, egg yolks, grated pecorino, and a good amount of black pepper to form a paste.

Step 8

Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.

Step 9

Remove the pan from the heat and stir in the egg mixture and toss to coat.  Add a touch of pasta water if too dry.  Adjust salt and pepper to taste. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.  Enjoy!