Rigatoni Alla Zozzona

For the egg mix

1. In a medium bowl, whisk together the egg yolks, grated Pecorino Romano, and black pepper until a thick paste forms.

For the pasta and sauce

2. Add the diced guanciale to a large, dry skillet over medium-low heat. Cook, stirring occasionally, until the fat renders and the guanciale becomes crispy, 8–10 minutes.

3. Remove the crisp guanciale from the pan using a slotted spoon and set aside, leaving the rendered fat in the pan.

4. Increase the heat to medium, add the crumbled sausage to the pan, and cook until browned, breaking it up with a wooden spoon, 5–7 minutes.

5. Add the diced onion to the sausage and cook until softened and translucent, 3–5 minutes.

6. Pour in the tomato passata, stir to combine, and let the sauce simmer gently, about 10 minutes.

   Then 10 min of waiting

7. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until slightly before al dente, about 2 minutes less than the package instructions.

   Then 8 min of waiting

8. Transfer the drained rigatoni directly into the simmering tomato sauce, reserving at least 1 cup of the pasta cooking water.

9. Stir the pasta into the sauce over low heat, adding a splash of the reserved pasta water to combine, for 1–2 minutes.

10. Whisk a splash of hot pasta water into the egg yolk mixture to temper it and make it pourable.

11. Remove the skillet from the heat, then immediately pour the tempered egg yolk mixture over the hot pasta.

    Removing the pan from direct heat prevents the eggs from scrambling.

12. Stir rapidly until a smooth, glossy, creamy sauce forms, adding more pasta water as needed to loosen the texture.

13. Stir in the crisp guanciale and extra black pepper.

14. Plate immediately and finish with freshly grated Pecorino Romano cheese.