Heat a large frying pan over a medium heat. Add the guanciale to the dry pan and cook for 6–8 minutes until the fat has rendered out and the guanciale is golden and crisp.

Add the onion to the pan and cook in the guanciale fat for 7-8 minutes until soft and translucent. Stir in the sausage, breaking it up with a spoon, and cook for a further 4-5 minutes until browned and cooked through.

Tip in the plum tomatoes, crushing them with your hands as you go and season with a pinch of salt, plenty of black pepper and chilli flakes. Bring to a gentle simmer and cook for 8–10 minutes until slightly thickened and rich.

Add the butter beans with their bean stock, stirring well. Lower the heat and simmer gently for 5 minutes until the butter beans are warmed through and the sauce looks creamy and glossy.

While that’s simmering, in a bowl, whisk together the egg yolks, grated pecorino and plenty of black pepper until combined.

Remove the pan from the heat and allow it to cool slightly for about 30 seconds. Stir through the egg and cheese mixture until the sauce becomes silky and coats the chickpeas. Taste and adjust seasoning if needed.

Spoon into warm bowls and finish with extra parmesan and black pepper. Serve immediately. Pairs nicely with a fresh rocket salad and/or ciabatta.