Pasta alla Zozzona

Cook Pete's Penne until al dente in salted boiling water. Reserve some pasta water before draining.

In a skillet, sauté Italian sausage in olive oil until browned and cooked through.

Add minced garlic to the skillet and sauté for about a minute until fragrant.

Toss the pasta in the skillet with the sausage and garlic mixture.

Stir in grated pecorino romano cheese to create a creamy sauce. Adjust consistency with pasta water if needed.

Remove the skillet from heat and quickly stir in the egg yolks to create a creamy texture.

Season with freshly ground black pepper.

Garnish with chopped fresh parsley or basil, if desired.