Wash, peel and chop your half onion.
Add to the pan together with the guanciale. Break the sausage into pieces after removing the casing. Add a drizzle of Belmorso EVOO, and sauté all together. Lower the heat.
After 5 to 10 minutes, add the chopped tomatoes, mix and leave to simmer with the lid on. Make sure to lower the heat.
In the meantime, boil the water for the Paccheri and cook it.
Separate the whites from the yolks, and add the yolks in a bowl. Grate some pecorino in that bowl (about 2 tablespoons), and add 4 tablespoons pasta cooking water.
Drain the pasta and add it back to the pot. Pour the sausage Zozzona sauce you made. Mix well.
Then add the creamy egg and pecorino mix to the pasta and mix well over medium heat, so that the eggs can cook, even though they already cooked a little with the pasta water we added. I'd say continue mixing for nearly 3 to 5 minutes.
Serve with more grated pecorino cheese on top, and enjoy. Buon Appetito!
