Pasta alla Zozzona (Roman Sausage and Egg Pasta)

• 400 g Rigatoni
• 2 tsp Fine sea salt
• 120 g Guanciale
• 1 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 350 g Pork sausage
• 350 g Tomato passata
• 3 Egg
• 80 g Pecorino Romano cheese
• 1 tsp Black pepper

1. Bring a large pot of water to the boil and season it with the fine sea salt. Cook the rigatoni until just al dente, then reserve 250 ml of the pasta water before draining.
2. Meanwhile, cut the guanciale into small pieces. Put it in a large frying pan with the extra virgin olive oil and cook over medium heat until the fat has rendered and the guanciale is golden.
3. Lightly crush the garlic cloves and add them to the pan for 1 minute until fragrant. Remove and discard the garlic.
4. Squeeze the pork sausage meat out of its skins into the pan and break it up with a spoon. Cook for 6 to 8 minutes until browned and cooked through.
5. Pour in the tomato passata and bring to a gentle simmer. Cook for 8 to 10 minutes until slightly thickened and the fat rises to the surface in small droplets.
6. In a mixing bowl, whisk the eggs with the pecorino Romano cheese and black pepper until smooth. Set aside while you finish the pasta.
7. Add the drained rigatoni to the pan and toss over low heat for 1 minute to coat, loosening with a splash of reserved pasta water as needed. Take the pan off the heat and wait 30 seconds so it stops bubbling.
8. Pour in the egg and pecorino mixture and toss vigorously with tongs until the sauce turns glossy and lightly thickened, adding reserved pasta water a little at a time to keep it silky. Serve immediately with extra black pepper if you like.

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