Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist.
In a small bowl, beat egg yolks and Pecorino Romano together with a fork until they form a homogeneous thick paste, about 1 minute. Season with a few grindings of black pepper. Set aside.
Using clean hands, add sausage to skillet by pinching off 3/4- to 1-inch pieces and arranging in a single layer in the pan. Alternatively, add sausage to skillet all at once, then break up into pieces with a wooden spoon, spreading them out evenly in the pan. Cook over medium heat, undisturbed, until bottom side is light golden brown, about 1 minute. Add onion, season lightly with salt, and, using a thin metal spatula, turn sausage pieces onto uncooked side.
Meanwhile, in a pot of lightly salted boiling water, cook pasta until softened on the exterior, but well shy of al dente, and still uncooked in the center . Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup pasta cooking water. Transfer an additional 1/4 cup pasta cooking water to bowl with reserved egg yolk-Pecorino Romano paste, and stir with a rubber spatula until smooth and well-combined; set aside.
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