Bring a large pot of water to boil. Heat a large pan over medium heat, and add olive oil. When olive oil is heated, add the guanciale and sausage. Cook until guanciale fat is rendered and sausage is browned, about 10 minutes.
Add salt to the boiling water and add the rigatoni. Cook until al dente.
Deglaze the pan containing the sausage and guanciale with white wine. Scrape any brown bits from the bottom of a pan with a wooden spoon.
Once the alcohol in the wine has evaporated off, add the tomatoes and break them apart with a wooden spoon. Let them cook down for 5-10 minutes. If pasta is not ready yet, turn the heat on the sauce down to low.
While the sauce is cooking, in a small bowl, whisk the egg yolks, pecorino romano, a bit of pasta water, and black pepper together. Set aside.
When pasta is cooked to al dente, add it to the pan over medium heat and mix for a few minutes.
Remove the pan from the heat, and add the egg/pecorino mixture. Mix one more time the pasta alla zozzona is ready! Plate, and top with additional pecorino romano and serve.