Serves 4
3 tablespoons extra-virgin olive oil, or as needed
1/2 cup finely chopped onion
2 cloves garlic, minced
5 ounces pancetta, chopped
1 pound mild Italian sausage
26 ounces marinara sauce or meat pasta sauce
salt, to tastesal
8 ounces rigatoni pasta
3 large egg yolks
4 tablespoons pecorino Romano cheese, plus more for serving
freshly ground black pepper to taste
fresh basil, for garnish
Heat olive oil in a pan over medium heat, add onion, and cook until golden, about 7 minutes. Add garlic and pancetta, and cook until pancetta is crispy, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes, adding additional olive oil as needed.
Add marinara, stir, and cook for 15 minutes. Season with salt, reduce heat to low, and simmer for 10 minutes more.
Bring a large pot of salted water to a boil. Add rigatoni; cook until tender with a bite, about 13 minutes. Reserve a mug of pasta water, drain pasta, and keep warm.
Meanwhile, whisk egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a bit of reserved pasta water to loosen the egg sauce.
Slowly whisk egg sauce into meat sauce.
Stir sauce into rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.
Nutrition Facts (per serving)
1017 Calories
72g Fat
34g Carbs
57g Protein