Ingredients

• 12 oz (340 g) rigatoni pasta
• 1 small onion, finely chopped
• 4 oz (115 g) guanciale, cut into strips
• 2 pork sausages, casings removed
• 1 ½ cups peeled tomatoes, crushed
• 2 large egg yolks
• ½ cup Pecorino Romano cheese, grated
• Salt and black pepper, to taste

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👩‍🍳 Method

1️⃣ Sauté the Onion & Guanciale

• In a large pan over medium heat, add the guanciale and cook until it becomes crispy and golden.
• Remove excess fat if needed, then add the chopped onion and cook until soft and fragrant.

2️⃣ Cook the Sausage

• Add the pork sausage (removed from the casing) and break it into small pieces with a spoon.
• Cook until browned and slightly crispy.

3️⃣ Add the Tomatoes

• Pour in the peeled tomatoes and let them simmer for about 10-15 minutes until thick and rich.

4️⃣ Cook the Pasta

• Meanwhile, cook the rigatoni in salted boiling water until al dente.
• Reserve ½ cup of pasta water, then drain the pasta.

5️⃣ Combine Everything

• Toss the drained pasta into the sauce, stirring well.
• In a small bowl, whisk together egg yolks and Pecorino Romano cheese.

6️⃣ Finish with a Creamy Touch

• Turn off the heat, then slowly stir the egg mixture into the pasta, creating a creamy texture.
• If needed, add reserved pasta water to loosen the sauce.

7️⃣ Season & Serve

• Sprinkle with more Pecorino Romano, freshly cracked black pepper, and enjoy hot! 🍝✨