Rigatoni alla Zozzona

1. Prepare Guanciale

First, slice the guanciale into 1/4-inch-thick strips, and then cut those strips crosswise into 1/4-inch pieces. In a 10-inch nonstick skillet, heat the guanciale and one tablespoon of extra-virgin olive oil over medium heat. Stir frequently for 4 to 6 minutes until the guanciale renders its fat and becomes crispy.

2. Cook Sausage and Onion

Next, add the sweet Italian sausage and finely chopped onion to the skillet. Break the sausage into pieces no larger than 1/2 inch while cooking. Cook for 8 to 10 minutes, until the sausage is no longer pink and the onions are softened. Stir in the passata, reduce the heat to medium-low, and let the mixture simmer, covered, for 2 to 4 minutes, stirring occasionally.

3. Cook Rigatoni

While the sauce simmers, bring 2 quarts of water to a boil in a large pot. Add the rigatoni and a teaspoon of kosher salt. Cook the pasta until it is al dente, stirring often to prevent sticking. Reserve one cup of the pasta cooking water before draining the rigatoni, then return the pasta to the pot.

4. Combine Pasta and Sauce

Set the pot with the pasta over medium-low heat and stir in the tomato-meat sauce until the rigatoni is well coated, which should take about a minute. Meanwhile, in a medium bowl, whisk together the grated Pecorino Romano cheese, egg yolks, and black pepper. Slowly whisk in 1/2 cup of the reserved pasta cooking water. The mixture may not be smooth, but that’s okay.

5. Finish the Dish

Remove the pot from the heat and stir the egg yolk mixture into the pasta, mixing until the sauce looks glossy and slightly thickened. The residual heat from the pasta will gently cook the egg yolks, creating a creamy sauce. If the sauce is too thick, adjust the consistency with the remaining reserved pasta cooking water.

6. Serve

Transfer the pasta to a serving platter and sprinkle with extra Pecorino Romano cheese. Serve immediately and enjoy the rich, savory flavors of your Rigatoni alla Zozzona.