Pasta Alla Zozzona

Method

1. Heat a pan with a thin layer of oil over medium heat.
2. Add 100 g pancetta, cut into thin strips, and cook until the fat renders and the pancetta is crispy.
3. Remove the casing from 200 g sausage and add the meat to the pan. Break it up with a spoon and cook until browned and caramelized, letting it stick slightly to the bottom.
4. Add 1 finely sliced onion and cook until softened and translucent.
5. Deglaze the pan with a splash of white wine, scraping up the browned bits from the bottom. Let the wine evaporate.
6. Add 3 cherry tomatoes, halved, and cook for a minute until they soften slightly. Season with a pinch of pepper.
7. Meanwhile, cook 200 g rigatoni in salted boiling water until al dente. Reserve some pasta water.
8. In a small bowl, mix 1 egg yolk with 1 tablespoon of cream (or milk).
9. When the pasta is ready, transfer it to the pan with the sauce. Add a ladle of pasta water and toss over low heat.
10. Remove the pan from the heat. Add the egg yolk and cream mixture along with about 50 g grated pecorino Romano. Stir quickly to combine, creating a creamy sauce. Add more pasta water if needed.
11. Add a pinch of chili flakes if desired and adjust seasoning with pepper.
12. Serve immediately with extra grated pecorino on top.