Pasta alla Zozzona
A rich and decadent Roman pasta dish combining elements of Carbonara and Amatriciana.
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- •100 g Guancialecut into strips
- •100 g Pecorino cheesedouble grated
- •Black pepperto taste, freshly ground
- •2 Eggspasteurized
- •1 Onionminced
- •2 Italian sausagewithout fennel
- •200 ml Tomato saucepreferably piannolo tomatoes
- •400 g Rigatoni pastashort pasta
- •Saltto taste
- 1
Mince the onion and set aside.
1 min
- 2
Cut the guanciale into strips.
2 min
- 3
Remove the skin from the sausages and crumble them.
2 min
- 4
Grate the Pecorino cheese finely.
2 min
- 5
Toast black pepper in a pan over low heat.
1 min
- 6
Add guanciale strips to the pan and cook until crispy.
5 min
- 7
Add sausage and onion to the pan and cook until browned.
5 min
- 8
Add tomato sauce and simmer.
5 min
- 9
Cook rigatoni pasta in boiling salted water until al dente.
10 min
- 10
Whisk eggs with Pecorino cheese over a double boiler to pasteurize.
5 min
- 11
Combine cooked pasta with sauce and remove from heat.
2 min
- 12
Add egg mixture to pasta and stir to combine.
2 min
- 13
Serve with additional Pecorino cheese and black pepper.
1 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza