Pasta alla zozzona

In a fry pan on medium or low heat, cook the onion gently in three tablespoons of extra virgin olive oil for at least seven minutes.

Add the guanciale and cook until it releases its fat and crisps, then add the sausage with a little more olive oil.

When the sausage is grey and almost brown, add the two cans of peeled tomatoes and cook together on medium-low for at least 30 minutes.

After about 15 minutes, season generously with salt and pepper.

Boil the rigatoni in water with a generous tablespoon of sea salt for 13 minutes to al dente, stirring as it goes in.

Beat the egg yolks, then mix in about four generous tablespoons of pecorino romano and black pepper to a very thick cream.

Loosen the egg mix with pasta water, a little at a time, until runny; the heat of the water starts to cook the eggs.

Break the basil into the sauce by hand and mix.

Combine the drained rigatoni with the sauce, add the cheese, pour over the runny egg mix and toss quickly.