Bring a large pot of generously salted water to a boil for the mezzemaniche pasta.

Cut the 100 g guanciale into small strips and remove the pork sausage from its casings.

Finely grate the 100 g Pecorino Romano cheese. Set aside a small amount for serving.

Whisk 1 whole egg, 4 egg yolks, most of the grated Pecorino Romano cheese, and black pepper until thick and smooth.

Cook the guanciale in a large skillet over medium heat until its fat renders and the strips turn crisp.

Add the pork sausage to the skillet and break it into small pieces. Cook until browned and fully cooked.

Pour 60 ml dry white wine into the skillet and scrape up the browned bits. Simmer until the wine has mostly evaporated.

Stir the 300 g tomato passata into the meat. Simmer the sauce gently until slightly thickened.

Cook the 500 g mezzemaniche pasta in boiling water until al dente. Reserve about 240 ml pasta water before draining.

Add the drained pasta to the tomato and pork sauce. Toss over low heat until evenly coated.

Remove the skillet from the heat and add the egg-cheese mixture. Toss continuously to form a creamy sauce without scrambling the eggs.

Add reserved pasta water a little at a time until the sauce is glossy and loose. Taste and adjust with salt and black pepper.

Serve immediately and finish each portion with the reserved Pecorino Romano cheese and extra black pepper.