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Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, and Egg Yolks) Recipe
Ingredients
- 3 large egg yolks (45g)
- 2 ounces (60g) finely grated Pecorino Romano cheese, plus more for serving
- Kosher salt and freshly ground black pepper
- 4 ounces (115g) guanciale (cured pork jowl) or pancetta, cut into 1/4-inch-thick batons (see notes)
- 6 ounces (170g) sweet or hot Italian sausage (2 links), removed from casing
- 1 small onion (about 4 ounces; 115g), finely chopped
- Pinch red pepper flakes (optional)
- 2 cups (500g) tomato passata (see notes)
- 12 ounces (340g) rigatoni
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