Pasta alla Zozzona

3 Cups Rigatoni
Sauce Base:
1/2 Spanish Onion, minced
3ea Cloves Garlic, sliced
1ea Italian Sausage
3 slices Guanciale/Jowl Bacon/Bacon, diced
1 cup Red Wine, Barolo if possible
28oz can San Marzano Tomatoes, blended or crushed
Yolk Thickener:
4 ea egg yolks
1 cup grated pecorino romano
Coarse black pepper
Reserved Guanciale fat
Optional chopped fresh oregano

1. Render Guanciale until crispy. Remove from pan, save the fat.
2. Add garlic and sausage into the pan. Cook over medium heat, while breaking up the sausage with a spoon, until garlic is lightly golden brown. Add onions and continue to cook until soft.
3. Deglaze with Barolo wine and reduce until the liquid is almost fully evaporated. Add tomatoes and cook over medium until the sauce is thickened, about 10 minutes.
4. Meanwhile cook pasta and combine all of the thickener ingredients, and whisk in a few spoonfuls of hot pasta water to temper the egg yolks.
5. Pour into the warm tomato sauce. Add the cooked pasta, and cook for a minute on low heat until thickened. Finish with more cheese, pepper, and herb.