PASTA ALLA ZOZZONA
320 g of rigatoni
200 g of bacon
250 g of pork sausage
60 g of Pecorino Romano cheese (to be grated) + 40 g for serving
350 g of canned tomatoes
Tulone extra-virgin olive oil (garlic flavored)
4 egg yolks (from medium-sized eggs)
Boil the water for cooking the pasta adding some salt at boiling point. Take the bacon, slice it and cut it into strips. Then remove the casing from the sausage and cut it into pieces. Pour a drizzle of oil into a pan and add the sausage and the bacon, letting them brown for about 15 minutes over medium-low heat, stirring occasionally.
When they are well browned, add the tomatoes into the mix and let it simmer for another 10 minutes with the lid on. In a small bowl pour the egg yolks and 60 g of grated Pecorino Romano cheese. Mix them well to create a cream.
Boil the pasta then add a ladle of its cooking water in the cream with egg yolks and Pecorino to slightly loosen it. Drain the pasta al dente, put it into the pan with the sauce, mix well and remove from the heat. Pour also the Pecorino cream and egg yolks, mix and finish the creaming with the addition of another 40 g of Pecorino before serving.