Cook the Pancetta:

• Heat a large Dutch oven or heavy pot over medium heat.
• Add pancetta and cook slowly until golden and crispy.
• Remove with a slotted spoon, leaving the rendered fat in the pot.

Brown the Sausage:

• If needed, add olive oil to the pan.
• Cook the Italian sausage over medium-high heat for 8-10 minutes, breaking it up as it browns.

Simmer the Tomato Sauce:

• Pour in the tomato sauce or passata and stir well.
• Add the basil sprig and simmer on medium-low heat for 15-20 minutes.
• Adjust seasoning as needed.

Cook the Pasta:

• Boil rigatoni pasta in well-salted water according to package instructions.
• Reserve ¼ cup pasta water, then drain the pasta.

Combine Pasta and Sauce:

• Add the drained pasta directly into the simmered sauce and toss to coat.

Prepare the Pecorino Mixture:

• In a small bowl, whisk together egg yolks and Pecorino Romano.
• Slowly add ¼ cup of slightly cooled pasta water, stirring well.

Finish with the Egg Mixture:

• Remove the pot from heat and stir in the cheese and egg mixture.
• Add the cooked pancetta and gently toss until creamy.

Serve & Garnish:

• Plate the pasta and top with extra Pecorino Romano and fresh basil.