INGREDIENTS
250 g Rummo Rigatoni N° 50
300 g sausage
120 g guanciale
2 eggs
80 g Pecorino Romano
400 g peeled tomatoes
1 onion
Salt
Extra virgin olive oil
DIRECTIONS
Remove the rind from the guanciale and cut it into strips. Cook the strips in a sauté pan until crisp. Remove them from the pan and set aside.
Finely chop the onion and cook it in the same pan, using the rendered guanciale fat. Remove the casing from the sausage, cut it into small pieces, and add it to the onion. Cook through, then add the peeled tomatoes, crushing them with a spoon to help the flavors come together. Add some of the crispy guanciale and continue cooking.
Meanwhile, cook the rigatoni in a large pot of boiling salted water. In a metal bowl, combine the freshly grated Pecorino, the egg yolks, and a little black pepper. Place the bowl over the pot of boiling water, making sure it doesn’t touch the pot, and whisk the mixture gently using the heat from the steam. Drain the pasta about two minutes before the cooking time on the pack and finish cooking it with the sausage and guanciale, adding a ladle of pasta cooking water.
Remove from the heat and stir in the carbonara cream, tossing well to bring everything together. To serve, finish with a little black pepper, grated Pecorino, and a few strips of crispy guanciale. Buon appetito!