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Add the guanciale to a large sauce pan and cook until golden and crisp. Now take the guanciale out and keep aside.
Add a drizzle of oil to the pan and add the onion and cook until translucent. Now take the sausage meat out of the skin and add to the pan and cook through, add the chill flakes and mix well.
Add in the Passata and tomato purée and season with salt and pepper. Simmer for 15 minutes.
In a separate bowl add the egg yolk and some pecorino cheese and mix to a paste. Season with pepper.
Add the pasta to a large pot of boiling salted water and cook until al dente.
Once cooked add to the saucepan and mix well. Take off heat.
Add a little pasta water to the egg mixture to loosen up if needed and then add to the sauce and mix well to create a creamy sauce.
Add extra pecorino on top and buon appetito…