Pasta alla Zozzona (Rigatoni with Guanciale, Sausage and Egg)

• 300 g Rigatoni
• 2 tsp Fine sea salt
• 120 g Guanciale
• 200 g Italian pork sausage
• 2 Egg
• 70 g Pecorino Romano cheese
• 1 ½ tsp Black pepper

1. Bring a large pot of water to the boil and season it with the fine sea salt. Add the rigatoni and cook until al dente, according to the packet timings. Scoop out about 250 ml of the pasta water, then drain.
2. While the pasta cooks, cut the guanciale into small batons. Squeeze the Italian pork sausage out of its casing into rough chunks. Keep both ready by the hob.
3. Set a large frying pan over medium heat and add the guanciale. Cook for 6 to 8 minutes, stirring, until the fat renders and the pieces are golden. Use a spoon to remove all but about 2 tablespoons of the rendered fat from the pan.
4. Add the sausage to the pan and cook for 5 to 7 minutes, breaking it up, until browned and cooked through. Keep the heat at medium so the fat does not smoke. Turn off the heat.
5. In a mixing bowl, whisk the eggs with the pecorino Romano cheese and most of the black pepper, reserving a pinch for serving. The mixture should look thick and glossy. Set aside near the hob.
6. Add the drained rigatoni to the pan with the guanciale and sausage and toss well. Add a splash of the reserved pasta water and toss again to emulsify with the rendered fat. Let the pan cool for 1 minute so it is no longer fiercely hot.
7. Pour in the egg and pecorino mixture and toss vigorously with tongs until the pasta is coated in a creamy sauce. Add more pasta water, a tablespoon at a time, until it loosens to a silky coating without scrambling. Serve straight away with the reserved black pepper on top.

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