Pasta alla Zozzona

Ingredients:

• 1/2lb pasta rigatoni

• 1 cup guiancale

• 1 1/4 cup Italian sausage

• 4 egg yolks

• 400g canned cherry tomatoes

• 3/4 cup pecorino

• Olive oil

Recipe:

1. Start by adding some olive oil to a pan on medium heat. Add your Italian sausage and cook that until is slightly browned. Cut your guiancale into small chunks and then add that to the pan as well.

2. Cook that until it’s crispy then pour in your canned cherry tomatoes. Cover this with a lid and allow it to cook down.

3. Then, prepare your egg mixture. Combine your egg yolks with the pecorino and mix well. Add a touch of cracked, black pepper.

4. After, boil water for your pasta. Add a generous amount of salt and cook that until it’s al dente and reserve a cup of pasta water.

5. Add some pasta water to the egg mixture and give it another good stir.

6. Toss your cooked pasta into the sauce with the egg mixture and mix well until a creamy sauce forms. Add more cheese to finish off the sauce and you’re ready to enjoy!