Pasta Alla Zozzona

Method

1. Cut the guanciale into small strips or chunks.
2. Remove the casing from the sausage and crumble it.
3. Slice the onion thinly (about 70-80g).
4. In a large pan, add a bit of olive oil and the onion. Cook over very low heat until the onion becomes transparent, without browning.
5. Add the crumbled sausage and guanciale to the pan. Cook over very low heat until they release their fat and the guanciale becomes translucent.
6. Once the guanciale is lightly toasted and the sausage is cooked, add the tomato pulp (or passata, or crushed tomatoes). Stir well.
7. Add a ladle of water (this will become pasta cooking water later). Bring to a boil, then reduce the heat to low and simmer partially covered for 45 minutes.
8. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until al dente.
9. In a bowl, mix 40g of grated Pecorino Romano with the two egg yolks. Add a pinch of salt and pepper. Stir well, then add a ladle of the pasta cooking water and mix to create a creamy emulsion.
10. When the pasta is ready, turn off the heat under the sauce pan. Drain the pasta directly into the sauce pan.
11. Immediately add the egg and cheese mixture to the pasta and sauce. Stir vigorously off the heat to combine, ensuring the egg does not scramble.
12. Serve immediately, topping each portion with the remaining 10g of Pecorino Romano.