Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Servings:
4
Ingredients
3tablespoonsextra-virgin olive oil, or as needed
2clovesgarlic, minced
5ouncespancetta, chopped
26ouncesmarinara sauce or meat pasta sauce
8ouncesrigatoni pasta
3largeegg yolks
4tablespoonspecorino Romano cheese, plus more for serving
Directions
Gather all ingredients.
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 |
