Cook pasta according to package directions for al dente doneness, about 10 minutes; drain and set aside.

In a large skillet, cook sausage in butter over medium heat until cooked through and browned; about 5-7 minutes. Cool slightly; cut 1-inch coin-sized pieces.

Stir 2/3 cup broth into skillet, scraping up any browned bits. Bring to a gentle boil. Cook and stir until liquid is reduced by half; about 5 minutes.

Add rigatoni; toss to coat.

In a bowl, whisk together the egg yolks, remaining 1/3 c. broth, and half of the cheese; stir into skillet. Cook and stir until sauce is thickened and coats the pasta; about 2 minutes.

Season with salt and pepper. Sprinkle with remaining cheese. Enjoy!