Pasta alla zozzona

Place a large frying pan over a medium heat. Slowly fry the guanciale for 10 minutes until the fat has rendered out and the guanciale is crisp and golden. Remove a third of it with a slotted spoon and set aside on kitchen paper to serve. Remove 2 teaspoons of the rendered fat to a large bowl (this is for the egg yolk sauce) and set aside

Add the sausages to the pan, breaking them up with a wooden spoon into a fine mince. Cook for about 8 minutes until browned and beginning to caramelise. Add the onion and cook for another 5 minutes, or until softened – if the pan seems dry, add a little olive oil. Stir in the garlic and cook for 1 minute, then add the tomato purée and cook for 2 minutes. Add the tomatoes, breaking them up with a spoon, season generously with black pepper and leave on a gentle simmer

Bring a large saucepan of salted water to the boil and cook the rigatoni until al dente, then drain, reserving a cup of pasta water

For the egg yolk sauce, whisk the egg yolks, grated pecorino and black pepper with the 2 teaspoons of rendered guanciale fat. Whisk in splashes of hot pasta water to loosen the mixture and temper the eggs

Transfer the drained rigatoni to the pan and toss well to coat, then remove from the heat for 1 minute so it cools slightly. Add the egg yolk sauce into the pan in batches, tossing continuously until the sauce is combined and the egg yolks have lightly cooked in the residual heat into a creamy emulsion, adding splashes of pasta water if needed

Divide the pasta between bowls or transfer into a large serving bowl. Top with the reserved crispy guanciale, extra pecorino, black pepper and the basil leaves. Serve immediately