Pasta alla Zozzona

Ingredients

• 500 g Rigatoni Pasta
• 5 Egg Yolks
• 200g Guanciale
• 3 Italian Sausages
• 1 Onion
• 300gr Tomato Passata
• Salt & Pepper to taste
• 150gr Pecorino Romano

Method

1. 1

   Dice the guanciale and cook in a large pan over medium heat until crispy, then remove and set aside, leaving the rendered fat in the pan.

2. 2

   Finely chop the onion and remove the sausage meat from its casing.

3. 3

   Add the onion and crumbled sausage to the pan with the rendered fat and cook until the sausage is browned.

4. 4

   Pour in the tomato passata, season with salt and pepper to taste, and simmer the sauce on low heat.

5. 5

   In a bowl, whisk together the egg yolks and most of the grated Pecorino Romano with freshly ground black pepper until a thick cream forms.

6. 6

   Cook the rigatoni in a large pot of salted boiling water until al dente.

7. 7

   Transfer the cooked pasta directly to the sauce along with the crispy guanciale, tossing well to coat.

8. 8

   Remove the pan from the heat, let it cool slightly, then stir in the egg and pecorino mixture vigorously until creamy, adding a splash of pasta cooking water if needed.

9. 9

   Serve immediately topped with the remaining Pecorino Romano and extra black pepper.