Zozzona
Serves 1
Directions
- 1Heat the guanciale on low heat until the fat renders and it becomes crispy.
- 2Remove the crispy guanciale from the pan, leaving the rendered fat. Then, brown the sausage, onions, red pepper flakes, and tomato puree in the same pan.
- 3Start cooking the pasta in a pot of boiling water.
- 4In a separate large metal bowl, combine the eggs, Pecorino Romano, black pepper, and a ladle of starchy pasta water. Mix well to create a creamy sauce.
- 5Once the pasta is cooked, add it to the metal bowl with the sauce and stir constantly over the boiling pasta water. Use the steam to slowly heat the sauce until the eggs thicken and the sauce becomes creamy.
- 6Add a splash of pasta water if needed to smooth out the sauce and achieve your desired consistency.
Ingredients
- 50 g Diced Guanciale
- 100 g Pork Sausage
- 50 g Diced Onion
- Red Pepper Flakes
- 1 C Tomato Puree
- 1 Whole Egg
- 1 per Serving Egg Yolk
- 25 g Pecorino Romano
- 2 g Freshly Ground Black Pepper
- Rigatoni (or similar pasta)
- Pasta Water
Equipment
PanMetal bowlSpatulaPot
Tips
- For this recipe, it is recommended to use rigatoni or a similar type of pasta.
- Using a metal bowl over boiling pasta water helps to slowly heat the sauce and prevent overcooking the eggs, especially for larger portions.
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