Mezzi Rigatoni Zozonna

Ingredients

• 1 Tbsp (15 mL) olive oil
• 115 g (4 oz) guanciale, cut into lardons
• ½ yellow onion, finely diced
• 2 hot Italian sausages, casings removed
• 1 clove garlic, thinly sliced
• 2 Tbsp (30 mL) tomato paste
• 4 large egg yolks
• ¼ cup Pecorino Romano, finely grated (plus more for serving)
• ¼ cup Parmigiano Reggiano, finely grated (plus more for serving)
• 1 450g package Mezzi Rigatoni
• Salt and freshly ground black pepper

Directions

1. Add guanciale and olive oil to a large sauté pan, turn heat to medium and cook until golden and crisp, 10-12 minutes. Remove with a slotted spoon, leaving fat in the pan.
2. Add onion and cook until softened, 3–4 minutes. Stir in sausage, breaking it up with a spoon, and cook until browned, 6–7 minutes. Add garlic and cook for an additional 2 minutes.
3. Stir in tomato paste and cook 1–2 minutes to caramelize. Return guanciale to the pan. Remove from heat.
4. Meanwhile, cook Mezzi Rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
5. Whisk egg yolks with Pecorino Romano and Parmigiano in a small bowl.
6. Add pasta to the pan with sausage mixture, turn heat to medium-high and add half of the reserved pasta water, cooking until tomato paste forms a glossy sauce. Off the heat, stir in the yolk-cheese mixture, tossing quickly to coat. Add reserved pasta water as needed to create a silky sauce.
7. Season generously with freshly ground black pepper and additional cheeses.