Pasta alla Zozzona

Serves 1
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Directions

  1. 1Remove the skin from the guanciale and cut it into lardons.
  2. 2Cook the guanciale in a pan on a gas stove until crisp.
  3. 3Remove the inside of a sausage, chop it well and cook in the same fat as the guanciale.
  4. 4Strain to remove excess fat and add a little pepperoncino.
  5. 5Liquify the canned peeled tomatoes and add them to the mixture.
  6. 6Cook for ten minutes and add the guanciale.
  7. 7Grate the pecorino cheese.
  8. 8Separate the yolks from the whites and in a bowl mix them with the pecorino cheese and freshly ground black pepper to form a yellow paste.
  9. 9Cook the pasta al dente in salted water.
  10. 10Add the pasta to the sauce with a little of the cooking water and mix well.
  11. 11Finally, off the heat, taking advantage of the residual heat, add the egg yolk cream and mix until the pasta thickens.
  12. 12Plate the pasta as a base with plenty of sauce on top.
  13. 13Add some more guanciale, pecorino and pepper.

Ingredients

  • 160 gr pasta
  • water
  • salt
  • 250 gr tomato
  • 4 egg yolks
  • 160 gr guanciale
  • guanciale fat
  • pepperoncino
  • 200 gr artisanal sausage
  • pecorino cheese
  • black pepper

Equipment

gas stovepanbowl

Tips

  • If you heat the pasta too much, the egg will cook.
  • Use cooking water to get the perfect texture.