1-Start by heating olive oil in a pan over medium heat and cooking the 4 oz of chopped guanciale until it’s golden and the fat renders out; then remove it and set aside. Next, sear the 1/2 lb of hot Italian sausage in the same pan until it’s caramelized and minced, and add it to the guanciale.

2-Sauté the 1 finely chopped yellow onion in the reserved pork fat until it’s translucent, then add the 2 finely chopped garlic cloves and cook for a short time before stirring in the 1/4 cup tomato paste until it caramelizes.

3-Pour in the 1 (28 oz) can of crushed whole peeled tomatoes, 1 tablespoon chopped Calabrian chilis, along with the guanciale and sausage; let it simmer partially covered for 30-45 minutes, stirring often to blend the flavors. While that’s happening, cook the 1 lb of dried tubular pasta just under al dente and transfer it to the sauce with a slotted spoon, simmering for another 2 minutes.

4-In a separate bowl, mix the 4 egg yolks with 1/4 cup freshly grated pecorino or Parmesan cheese and fresh cracked black pepper, then temper it gradually with hot pasta water.

5-Take the sauce off the heat, stir in the egg mixture, and adjust the consistency with more pasta water if needed. Serve it topped with extra pecorino or Parmesan cheese and black pepper for a creamy finish.

6-For the baked version, reduce the pasta cooking time, add extra pasta water, and bake the dish with added mozzarella and pecorino cheese at 375°F for 20-30 minutes, maybe broiling for a crispy top at the end.