Pasta Alla Zozzona - a Roman Classic

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8 oz Rigatoni

4 oz Sweet Sausage (casings removed, minced)

4 oz Guanciale (cut into strips)

1/2 Onion (chopped)

2 Egg Yolks

8 oz Tomato Passata

Pecorino Romano (grated, to taste)

Sea Salt & Black Pepper (to taste)

Extra Virgin Olive Oil (if needed)

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Heat a pan over low heat and slowly render the guanciale until crispy. Remove and set aside, keeping the flavorful fat in the pan.

In the same pan, sauté the onions and sausage over medium heat. If needed, drizzle in a little extra virgin olive oil. Cook until the sausage is mostly browned.

Pour in the passata and let it simmer gently, allowing the flavors to meld together.

Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente.

In a dry bowl, whisk together the egg yolks, Pecorino Romano, and black pepper to create a thick paste.

Transfer the drained pasta to the sausage and onion pan off the heat. Stir in the egg paste mixture, mixing quickly to create a creamy sauce. If needed, add a splash of pasta water to loosen the sauce. Fold in the crispy guanciale for the final touch.

Plate the pasta, top with extra Pecorino Romano, and a crack of black pepper.

Pairs perfectly with a glass of Gratsi Red Wine.

Buon Appetito!