Rigatoni alla Zozzona with Sausage, Guanciale and Egg

What you need

• 400 g (14 oz) rigatoni
• 100 g (3.5 oz) guanciale, rind removed, cut into strips
• 200 g (7 oz) fresh pork sausage, casings removed
• 1 tbsp extra virgin olive oil
• 400 g (14 oz) canned cherry tomatoes
• 4 large egg yolks
• 100 g (3.5 oz) pecorino romano, finely grated
• 1 tsp black pepper, freshly ground
• salt, for the pasta water

Method

Restated from the original video

1. 1

   Fill a big pot with water, salt it well and set it on to boil.

2. 2

   Break the sausage into bite-sized chunks.

3. 3

   Warm the olive oil in a wide pan over medium-low heat. Add the guanciale and sausage and cook, stirring now and then, until the fat has melted out and both are browned and cooked through, 12-15 min.

4. 4

   Add the tomatoes and crush them with a spoon. Simmer partly covered for 10 min.

5. 5

   In a bowl, whisk the yolks with two thirds of the pecorino and the black pepper into a thick cream.

6. 6

   Cook the rigatoni in the boiling water until 2 min short of al dente. Scoop out a mug of the pasta water before draining.

7. 7

   Thin the yolk cream with a ladle of the hot pasta water.

8. 8

   Drain the rigatoni, tip it into the sauce and toss over low heat for 1 min.

9. 9

   Take the pan off the heat and wait 30 seconds. Pour in the yolk cream and toss fast, adding a little pasta water, until the sauce is glossy and clings to the pasta.

10. 10

    The yolks cook only from the heat of the pasta, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

11. 11

    Serve at once, topped with the rest of the pecorino and more black pepper.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.