Pasta alla Zozzona means dirty pasta in Roman kitchen slang, and the name fits the spirit of the dish: tomato, cured pork, egg, and grated sheep's milk cheese colliding in one pan. It is rich, direct, and not shy.
The control point is the finish. The pan comes off the heat before the egg mixture goes in, so rendered fat, tomato, pasta water, and cheese turn glossy instead of scrambling.
Set servings and units first. You can change them anytime.
Whisk the egg yolks, grated cheese, and black pepper in a bowl until thick. Set aside.
Warm the olive oil in a large skillet over medium heat. Add the cured pork and sausage, then cook 7 to 9 minutes until the fat renders and the sausage browns.
Add the tomatoes and simmer 10 minutes. Taste before adding salt because the pork and cheese are already salty.
Cook the bucatini 4 minutes. Reserve 1 cup pasta water, then drain.
Toss the bucatini in the tomato and pork sauce for 1 minute. Remove the skillet from the heat.
Add the egg mixture and 1/4 cup pasta water, tossing quickly until glossy. Add more pasta water one spoonful at a time if the sauce is too tight.
You made Pasta alla Zozzona. Time to eat.
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If the egg mixture hits direct heat, it will scramble. Let the pan sit off the burner for 30 seconds before the final toss.
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