Slice the sausages lengthways and pinch the meat into small pieces.  Discard the skins. Add cracked pepper. Roll into small meatballs (around 9 per sausage). Set aside.

In a large saucepan, bring salted water to the boil. Cook the bucatini 1 minute less than the packet instructions, just before al dente.

In a small bowl, whisk the egg yolks with most of the grated Parmesan and a good very generous twist of black pepper. (That’s what makes a good carbonara). Add a little of the pasta cooking water to help mix it. (To be safe pour the water in a cup to cool it down slightly, then whisk into the eggs, you don’t want scrambled eggs)

In a large frying pan over medium high heat, heat olive oil. Add the sausage balls and sauté until golden brown all over. Reduce heat to low. Add one cup of pasta cooking water to the pan.

Reserve a cup of the starchy pasta water if straining pasta. Otherwise lift out the pasta using tongs and add it directly to the pan with the sausage.

Turn off the heat. Pour in the yolk mixture and toss quickly to coat. Use a little pasta water to loosen if needed. The heat of the pasta will cook the sauce gently without scrambling. Add a little olive oil, toss to coat and serve immediately on warm plates.
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You can finish with more Parmesan, olive oil and black pepper.