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Featuring crispy guanciale, juicy sausage, onion, and tomato simmered in rendered pancetta fat, this dish is undeniably delicious!
“You will love this flavorful pasta dish!”
egg yolks
pecorino romano cheese
salt
pepper
italian sausage
guanciale or pancetta
onion
tomato passata
rigatoni
Whisk the egg yolks and pecorino roman cheese in a bowl until well combined.
Season the egg mixture with salt and pepper.
Cook the guanciale or pancetta in a skillet until crispy and golden brown. Remove and set aside.
Sauté the onion in the same skillet until translucent.
Add the Italian sausage to the skillet and break it into pieces.
Cook the sausage until browned.
Pour the tomato passata into the skillet and bring the mixture to a simmer. Cook the rigatoni in a large pot, drain, and reserve a cup of pasta water.
Add the rigatoni into the simmered mixture and toss to coat.
Remove the skillet from heat and add the egg mixture. Toss to coat the pasta and stir in the pasta water.
Crumble the crispy cooked guanciale or pancetta over the pasta mixture and toss.
While the sauce simmers, taste it and adjust the seasoning as needed.