Ingredients
Units
Scale
- 3 duck egg yolks (TFD optional change, original used chicken eggs)
- 3 oz. freshly grated Pecorino Romano cheese, plus more to serve
- 4 oz. guanciale, diced (TFD optional change, original was pancetta)
- 8 oz. sweet Italian sausage, casings removed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 1/4 cup dry white wine
- 1 24-ounce jar passata
- 1 heaping Tbsp. Strattu - Sicilian tomato paste (TFD optional addition , omit for original)
- 1 Tbsp. minced basil leaves (TFD optional addition, omit for original)
- 1 tsp. minced sage leaves (TFD optional addition, omit for original)
- 2 dashes European Maggi seasoning (TFD optional addition, omit for original)
- 2 tsp. coarsely cracked black pepper
- 1 lb. Sfoglini Whole Grain Trumpets
Instructions
- Use a fork to blend the egg yolks and Pecorino together in a bowl. Set aside.
- Add the guanciale to a large sauté pan and place over low or medium-low heat. Slowly cook it, letting its fat render, for 10-15 minutes. Remove and set aside. Increase the heat to medium-high.
- Add the sausage and brown for 5 minutes, breaking the meat into smaller pieces as it cooks. Add the onion and reduce the heat to medium. Cook for 10 minutes, adjusting the heat as necessary to avoid burning, until the onion is soft and translucent.
- Add the herbs, Maggi, garlic, 1 ½ tsp. of the black pepper, and red pepper flakes and cook for 1 minute more.
- Turn the heat back to medium (or medium-high), deglaze the pan with the white wine, scraping up the browned bits.
- Once the fond has all been scraped up, add the passata to the pan and stir it in. Bring to a simmer and reduce the heat to medium-low while you cook the pasta. Simmer for 15-20 minutes, stirring occasionally.
- Bring a pot of lightly salted water to a boil and add the pasta. When you have about 2 minutes until the pasta is ready, scoop out 1 cup of the pasta water.
- Remove the saucepan from the heat and let it stand 1–2 minutes, until the sauce stops actively bubbling — this drops it below the temperature at which yolks scramble. Into the bowl holding the yolk-and-pecorino mixture, whisk in the ¼ cup of hot reserved pasta water one tablespoon at a time, whisking constantly. Then ladle in about ¼ cup of the hot tomato sauce, again a little at a time and whisking constantly, to bring the eggs up to temperature gradually. Now pour the tempered egg mixture back into the off-heat pan, stirring continuously until the sauce turns glossy and the egg has dissolved into a creamy emulsion — the residual heat finishes it gently without curdling. If it tightens, loosen with more reserved pasta water.
- Once the pasta is al dente, using a slotted spoon, transfer the pasta directly from the boiling water to the saucepan. Toss it gently with the sauce until it’s fully coated, adding more pasta water if needed.
- Crack the remaining black pepper over the dish. Serve with pecorino and the cooked guanciale alongside.