Pasta Zozzona

Source: https://www.seriouseats.com/pasta-alla-zozzona-rigatoni-with-sausage-and-egg-yolks

• Slowly cooking guanciale and sausage in stages yields crisp morsels of pork and plenty of flavorful fat to build an emulsified sauce.
• Finishing cooking the pasta in the sauce ensures that the noodles are well-coated and al dente.
• Stirring starchy pasta water into a mixture of egg yolks and Pecorino Romano tempers the eggs, keeping them creamy and smooth when they are folded into the pasta off-heat.

Serves 4 (it's rich, portions are accurate)

Add 1/3 for 3 person leftovers with garlic bread

Try smoked lardons

• Stock pot, large (pasta) saucepan, large frying pan
• 3 large egg yolks (45g)
• 60g Pecorino Romano, plus more for serving
• Kosher salt and freshly ground black pepper
• 115g unsmoked lardons (orig: guanciale or pancetta)
• 170g sausage meat (orig: sweet or hot Italian sausage, 2 links, removed from casing)
• 1 small onion (115g), medium dice
• Pinch red pepper flakes (optional)
• 500g  passata
• 340g rigatoni

1. Largest frying pan medium low, lardons to brown then remove into a bowl (add to yolks when cold)
2. Meanwhile:
1. Mix yolks and cheese into paste in 1L Pyrex, add 2 grinds pepper
2. Weigh pasta out into saucepan, add 1.5tsp salt, boil kettle
3. Prep onion medium dice
3. Sausagemeat chunks into empty (bacon fat) frying pan on medium, add more meat fat if you have it, fry until light golden brown on one side
4. Add onion and toss pan. Arrange chunks raw side down. 5 mins, careful don't burn meat
5. Transfer to stock pot, add passata and salt, bring to simmer. Cook, stirring occasionally, until sauce has thickened slightly and fat has emulsified into sauce, about 10 minutes.
6. Meanwhile:
1. Cook pasta until softened on the exterior, but well shy of al dente, and still uncooked in the center (about 3 minutes less than the package directs). Drain but save pasta water. 
7. Pasta and 1/2 cup pasta water into sauce, stir
8. 1/4 cup pasta water into egg, mix until smooth.
9. Heat to high and cook, stirring rapidly until pasta is al dente and sauce is thickened and coats noodles, about 2 minutes, adding more pasta cooking water in 1/4 cup increments as needed.
10. Turn off heat, add egg and stir and toss rapidly until fully incorporated and pasta is glossy, Serve immediately, salt pepper and cheese at table