Rigatoni Alla Zozzona

1 pound rigatoni

2 tablespoons vegetable oil 

4 ounces pancetta or guanciale, diced

4 large egg yolks

2 cups finely grated Pecorino Romano

3 links italian sausage, casings removed

1 onion, diced

1/2 teaspoon red chili flakes

1 (28-ounce) can peeled whole tomatoes

Salt

In a Dutch oven, heat oil until hot. Add pancetta and cook until golden, about 3 minutes. 

Use a slotted spoon to transfer pancetta to a bowl and set aside. 

In a mixing bowl, whisk together egg yolks and Pecorino. 

Heat a pot of salted water to a boil. Boil rigatoni until just shy of al dente, about 9 minutes.

Add sausage to Dutch oven and cook, breaking up with a wooden spoon into 1-inch chunks, until golden. Add onion and cook until soft, then stir in chili flakes. Add tomatoes and break up with a wooden spoon, reduce the heat to low, and let simmer until thickened, about 10 minutes. 

Add cooked pasta and 1/2 cup pasta water to Dutch oven and let cook until al dente, about 3 minutes. Whisk 1/2 cup pasta water into egg mixture, then add mixture to Dutch oven. Stir to mix, season with salt and pepper, and serve.