Bring a large pot of water to a boil and salt it well.

Meanwhile, add the pancetta to a large pan on a medium heat and fry until crispy. Remove the guanciale from the pan and pour the guanciale fat into a ramekin, set aside.

Next, add the sausages and finely chopped onion to the pan and saute them both until the onion is translucent and the sausage has browned. Add, ⅔ of the guanciale back to the pan and reserve the rest for topping.

Add the white wine and let it simmer for 1-2 minutes to let it reduce. Add the passata (tomato puree) and bring to a simmer. Turn down to a medium-low heat and let it cook for 10 minutes.

While the sauce is cooking, add the pasta to the boiling water and cook it until al dente. When the pasta is done your sauce will be ready for the final step.

Add the egg yolks to a bowl and whisk them together. Add the cheese and a generous amount of freshly ground black pepper and whisk with a fork to a thick paste.

Add the remaining guanciale fat to the egg yolks and mix together. If you don’t want to do this you can skip this step just make sure to loosen the egg mixture with reserved pasta water.

Turn the sauce off the heat and add the cooked pasta to the tomato sauce and toss to combine. Add the egg yolk mixture and mix it into the pasta sauce until thoroughly combined.

Serve in bowls topped with reserved crispy guanciale and more Pecorino.