1-First, prepare all your ingredients by chopping the guanciale, onion, and garlic to make cooking smoother and faster.

2-In a pan, cook 4 oz of guanciale in olive oil over medium-low heat until the fat renders and it turns golden; then remove it and set aside.

3-Brown 1/2 lb of hot Italian sausage in the same pan and set it aside too.

4-Sauté 1 finely chopped yellow onion in the rendered fat with a bit of salt until it’s translucent, then add 2 cloves of finely chopped garlic and cook for about 60 seconds.

5-Stir in 1/4 cup of tomato paste and cook until it caramelizes, then mix in one 28 oz can of whole peeled tomatoes, 1 tablespoon of chopped Calabrian chilis, the cooked sausage and guanciale, and an optional Parmesan rind. Let the sauce simmer partially covered for 30 to 45 minutes, stirring often, before removing the rind and seasoning as needed.

6-Meanwhile, cook 1 lb of dried tubular pasta in salted boiling water until it’s undercooked by two minutes, then transfer it to the sauce with a slotted spoon and simmer for 2 minutes.

7-Temper 4 egg yolks by whisking them with 1/4 cup of freshly grated pecorino or Parmesan cheese and freshly cracked black pepper, gradually adding hot pasta water to avoid scrambling. Mix this off the heat into the pasta and sauce, tossing to combine and adding more pasta water if needed for the right consistency.

8-Serve immediately with extra grated cheese and cracked black pepper on top. The whole process takes about 1 to 1.5 hours.

9-For a baked version, reduce the pasta cooking time slightly, add extra pasta water to the sauced pasta, transfer to a baking dish, top with shredded mozzarella and pecorino cheeses, and bake at 375°F for 20 to 30 minutes. Broil briefly for a crispy crust, adding 20 to 30 minutes to the prep time.