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Pecorino Sauce
Prepare the pasta according to package instructions.
In a skillet, cook the guanciale and sausages until crispy.
Add the onion and sauté until translucent.
Add the tomato passata and season with salt and pepper.
In a separate bowl, whisk the egg yolks.
Drain the pasta and add it to the skillet with the sauce.
Remove from heat and quickly stir in the egg yolks.
Sprinkle with grated Pecorino Romano cheese and serve.