Pasta alla Zozzona

Method

1. Heat a little olive oil in a pan over medium heat.
2. Finely chop the onion and add it to the pan along with the pancetta.
3. Remove the sausage from its casing, crumble it, and add to the pan.
4. Sauté everything thoroughly until the sausage is browned and the onion is soft.
5. Add the tomato (pelati) and cook for 5-10 minutes.
6. Meanwhile, in a bowl, mix egg yolks with grated Pecorino Romano to create a creamy mixture.
7. Cook the mezze maniche pasta in salted boiling water, draining it 2 minutes before al dente.
8. Add the pasta to the sauce, tossing with a little pasta water if the sauce is too thick.
9. Turn off the heat and let the pan cool for about a minute.
10. Add the egg and cheese mixture and stir well to incorporate.
11. Season with freshly ground black pepper.
12. Serve with extra pancetta and pepper.