Rigatoni alla Zozzona

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Step 1

Prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.

Step 2

Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes. Add garlic.

Step 3

Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.

Step 4

Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.

Step 5

In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.

Step 6

Cook pasta to Al Dente and reserved 1/2 cup of pasta water. Once pasta is cooked, reheat sauce and add the pasta and guanciale to the simmering sauce and stir to coat.

Step 7

Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.