Pasta alla Zozzona (Roman Pasta with Guanciale, Sausage and Egg)

• 4 Egg yolk
• 80 g Pecorino Romano cheese
• 2 tsp Black pepper
• 120 g Guanciale
• 1 tbsp Extra virgin olive oil
• 250 g Italian pork sausage
• 300 g Egg pasta nest

1. Bring a large pot of water to the boil. In a mixing bowl, whisk the egg yolks with the Pecorino Romano cheese and most of the black pepper to make a thick paste. Set aside while you cook the meat.
2. Cut the guanciale into small batons. Set a large frying pan over medium heat and cook the guanciale for 6 to 8 minutes until the fat has rendered and the pieces are golden. Add the olive oil only if the pan looks dry.
3. Squeeze the Italian pork sausage from its casing into the pan in small chunks. Cook for 5 to 6 minutes, breaking it up, until browned and cooked through. Reduce the heat to low to keep the fat warm but not smoking.
4. Salt the boiling water lightly, then cook the egg pasta nest until just al dente. Scoop out about 200 ml of the pasta water, then drain the pasta. Add the pasta to the pan with the guanciale and sausage and toss to coat in the rendered fat.
5. Take the pan off the heat and wait 30 seconds so it is no longer fiercely hot. Add the egg yolk and Pecorino mixture, tossing vigorously with a splash of reserved pasta water until glossy and silky. Loosen with a little more pasta water as needed, then finish with the remaining black pepper and serve straight away.

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