Rigatoni alla zozzona

Ingredients for 4 servings:

• 500g rigatoni
• 150 g guanciale, sliced ​​5 mm
• 300 g sausage
• 1 onion(s)
• 600 g tomatoes, peeled from the can
• 100 g Pecorino Romano
• 4 egg yolks
• Pepper, black from the mill
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Rigatoni the dirty way

Remove the rind from the guanciale and cut into strips. Peel and chop the salsiccia. Peel and dice the onion. Remove the stalks and crush the tomatoes. Fry the guanciale in a saucepan over low heat and set aside. If desired, drain some of the fat. Increase the heat slightly to a higher level and brown the salsiccia and onion. Add the bacon back in. Add the tomatoes and simmer the sauce over low heat with the lid closed for 30 minutes. Remove the lid and reduce the sauce until creamy. Meanwhile, finely grate the pecorino. Place the egg yolks and half of the cheese in a bowl. Season with plenty of pepper and whisk everything together. Cook the rigatoni in plenty of salted water until al dente. Stir a little of the pasta water into the egg and cheese mixture to achieve a creamy consistency. Thoroughly combine the pasta with the sauce and cook for one more minute, stirring. Remove the pan from the heat and fold in most of the remaining pecorino. Stir in the egg and cheese mixture and season with salt and pepper, if desired. Immediately serve the dish among plates. Sprinkle the remaining pecorino over the top and grind a little pepper.