This pasta combined three cult dishes of Roman cuisine: amatriciana, cacio e pepe and carbonara.
5 from 5 votes
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Course Main Course, main dish, noodles
Cuisine Italy, rome
Servings 4servings
Calories 776kcal
Ingredients
320grigatonialternatively, penne or similar
100gguanciale
½onion
2salsicce
200gtomato sauce
100gpecorino
black pepperfreshly ground
1egg yolk
Instructions
Melt the finely chopped guanciale in a pan without fat until the fat is translucent. Add the finely chopped onion and fry. Chop the salsicce and fry it in the pan as well. Pour in the tomato sauce and let the sauce simmer gently.
In the meantime, cook the pasta al dente. Strain the pasta, reserving some of the cooking water. Add the pasta to the sauce in the pan and simmer for 1 minute, then mix well. Remove the pan from the heat. Now season with pecorino as well as plenty of pepper, folding in well. If the pasta is too dry, stir in spoonfuls of pasta water until the sauce is creamy. Mix in the yolk and serve immediately.