Boil the pasta water

• Bring a large pot of water to a boil and salt it.
• Cook the rigatoni until al dente.

Crisp the guanciale and sausage

• Heat the olive oil in a frying pan and add the guanciale strips.
• Add the crumbled sausage and brown everything until crisp and golden.

Add the tomato

• Pour in the tomato passata and season with black pepper.
• Simmer gently until the sauce thickens.

Make the egg mixture

• Whisk the egg yolks with the grated Pecorino Romano and plenty of black pepper in a bowl.

Combine off the heat

• Drain the pasta, keeping a little cooking water.
• Toss the pasta with the meat sauce in the pan off the heat.
• Stir in the egg and cheese mixture with a splash of pasta water until creamy.

Serve

• Plate immediately with extra Pecorino and black pepper.