I found this recipe a few months ago via Giadzy and it’s sooo good. It marries two of my favorite sauces into one dish. Amtraciana and Carbonara combine to create a rich, lucious and decadent pasta that an Italian Nonna might kick you out of the house for, but it would totally be worth it. I’ve changed it up a little bit but the concept remains the same.

Recipe

• 2 cups of tomato passata
• 2 shallots – diced
• 12 ounces pancetta – diced or 1 lb Sausage, browned
• 6 cloves of garlic – minced
• 3 egg yolks + 1 egg
• 1/2 cup Parmesan Reggiano
• 1/2 cup Parmesan Romano
• 1/2 cup Asiago
• 2 TBS crushed black pepper
• 1 lb pasta (use short or long, up to you!)

Brown the pancetta or sausage till golden and crispy, drain and set aside. Add some olive oil to the pan, and toss in the shallots. Cook for two minutes or until soft. Add the garlic. Sauté for one minute then add the passata. Bring to a simmer and cook for 20 minutes.

In a separate bowl, crack the eggs together and mix with black pepper and the Parmesan Romano and Asiago cheeses.

Fill a large pot with water (2/3 full) and bring to a boil. Add the pasta and cook until just shy of al dente. Spoon it into the passata mixture and stir to combine.

Take a ladleful of pasta water and slowly stir it into the egg mixture to temper it.

Carefully combine the bowl of eggy goodness with the pasta and stir. Turn up the heat a smidge, and stir/shuffle the pasta until the sauce becomes nice and creamy and sticks to the noodles. This will take about 7-8 minutes.

Toss in the sausage/pancetta, add the rest of the cheese, and let sit for two minutes. Stir everything together and serve!

Bon Appetit!