Description
A rich and comforting Roman pasta dish that combines the best of Amatriciana and Carbonara with creamy tomato sauce, crispy guanciale, and cheesy goodness.
Ingredients
- Rigatoni Pasta: 400 grams
- Guanciale: 150 grams, diced
- Italian Sausage (casings removed): 200 grams
- Yellow Onion: 1 small, finely chopped
- Garlic Cloves: 2, minced
- Crushed Tomatoes: 400 grams
- Egg Yolks: 3 large
- Pecorino Romano: 80 grams, finely grated
- Olive Oil: 1 tablespoon
- Salt and Black Pepper: to taste
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet over medium heat, cook the guanciale until golden and crisp. Remove and set aside.
- Add sausage to the same pan and cook while breaking into small pieces. Add onion and garlic and sauté until soft.
- Stir in the crushed tomatoes and let simmer for 10 minutes. Return guanciale to the pan.
- Cook the rigatoni until al dente. Whisk egg yolks with grated Pecorino in a bowl. Reserve 1 cup of pasta water.
- Add pasta to the sauce and toss to coat. Remove from heat and stir in the egg-cheese mixture, adding pasta water as needed.
- Season with salt and pepper, toss again, and top with extra Pecorino. Serve hot.
Notes
- Use room temperature eggs to avoid curdling.
- Mix egg mixture off the heat to keep it creamy.
- Save pasta water to adjust sauce consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 210mg
Keywords: pasta alla zozzona, Roman pasta, creamy tomato pasta, guanciale pasta, Italian comfort food