Pasta Alla Zozzona

1. 1

   Assemble all the ingredients.

2. 2

   Heat olive oil in a pan over medium heat, add the onion, and cook until golden, about 7 minutes. Add the garlic and pancetta, and cook until the pancetta is crispy, about 2 minutes. Add the sausage; cook and stir until browned, about 5 minutes, adding more olive oil as needed.

3. 3

   Add the marinara, stir, and cook for 15 minutes. Add salt, reduce the heat to low, and simmer for 10 minutes more.

4. 4

   Bring a large pot of water to a boil with a generous tablespoon of sea salt. Add the rigatoni; cook until slightly firm, about 13 minutes. Reserve a mug of pasta water, drain the pasta, and keep it warm.

5. 5

   Meanwhile, whisk the egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a little reserved pasta water to loosen the egg sauce.

6. 6

   Slowly whisk the egg sauce into the meat sauce.

7. 7

   Stir the sauce into the rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.

• Calories 888.23 kcal High
• Protein 43.49 g Good Source
• Carbs 74.58 g Moderate
• Total Fat 46.09 g High
• Saturated Fat 13.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 261.22 mg High
• Sodium 1680.35 mg High
• Fiber 7.94 g Good Source
• Sugar 10.9 g High
• Added Sugar 0.0 g Low Source
• Calcium 523.53 mg Good Source
• Iron 7.37 mg Good Source
• Potassium 1061.01 mg Good Source
• Vitamin A 150.31 mcg_rae Moderate
• Vitamin C 27.56 mg Good Source
• Vitamin D 1.35 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅