Pasta alla Zozzona
Directions
- 1Cut the guanciale into strips and crumble the butifarra.
- 2Cut the guanciale into strips and crumble the butifarra.
- 3Cut the guanciale into strips and crumble the butifarra.
- 4In a frying pan, add the guanciale, then the butifarra; cook until golden brown and set aside.
- 5In a frying pan, add the guanciale, then the butifarra; cook until golden brown and set aside.
- 6In a frying pan, add the guanciale, then the butifarra; cook until golden brown and set aside.
- 7In the same pan, add the previously chopped onion and cook for 20 minutes.
- 8In the same pan, add the previously chopped onion and cook for 20 minutes.
- 9In the same pan, add the previously chopped onion and cook for 20 minutes.
- 10Add the crushed tomato, mix well, and simmer for about 10 minutes.
- 11Add the crushed tomato, mix well, and simmer for about 10 minutes.
- 12Add the crushed tomato, mix well, and simmer for about 10 minutes.
- 13Add the guanciale and butifarra back to the sofrito and mix well.
- 14Add the guanciale and butifarra back to the sofrito and mix well.
- 15Add the guanciale and butifarra back to the sofrito and mix well.
- 16Boil the pasta until al dente.
- 17Boil the pasta until al dente.
- 18Boil the pasta until al dente.
- 19Meanwhile, in a large bowl, whisk the egg yolks with the grated parmesan cheese until smooth; set aside.
- 20Meanwhile, in a large bowl, whisk the egg yolks with the grated parmesan cheese until smooth; set aside.
- 21Meanwhile, in a large bowl, whisk the egg yolks with the grated parmesan cheese until smooth; set aside.
- 22Drain the pasta, reserving a little of the cooking water; add the pasta to the pan with the sauce and mix well to absorb the flavors.
- 23Drain the pasta, reserving a little of the cooking water; add the pasta to the pan with the sauce and mix well to absorb the flavors.
- 24Drain the pasta, reserving a little of the cooking water; add the pasta to the pan with the sauce and mix well to absorb the flavors.
- 25Remove the pan from the heat and add the yolk and parmesan mixture.
- 26Remove the pan from the heat and add the yolk and parmesan mixture.
- 27Remove the pan from the heat and add the yolk and parmesan mixture.
- 28Mix quickly so that the yolks do not curdle and the sauce remains creamy. If necessary, add a little of the pasta cooking water to adjust the consistency.
- 29Mix quickly so that the yolks do not curdle and the sauce remains creamy. If necessary, add a little of the pasta cooking water to adjust the consistency.
- 30Mix quickly so that the yolks do not curdle and the sauce remains creamy. If necessary, add a little of the pasta cooking water to adjust the consistency.
- 31Last step, plate and add more parmesan cheese on top and enjoy.
- 32Last step, plate and add more parmesan cheese on top and enjoy.
- 33Last step, plate and add more parmesan cheese on top and enjoy.
Ingredients
- 400 gr pasta
- 400 gr pasta
- 400 gr pasta
- 2 u onion
- 2 u onion
- 2 u onion
- 300 gr tomato sauce
- 300 gr tomato sauce
- 300 gr tomato sauce
- 150 gr guanciale
- 150 gr guanciale
- 150 gr guanciale
- 200 gr butifarra or sausage
- 200 gr butifarra or sausage
- 200 gr butifarra or sausage
- 1 u whole egg
- 1 u whole egg
- 1 u whole egg
- 3 u egg yolks
- 3 u egg yolks
- 3 u egg yolks
- 100 gr parmesan or pecorino cheese
- 100 gr parmesan or pecorino cheese
- 100 gr parmesan or pecorino cheese
- 1 extra virgin olive oil
- 1 extra virgin olive oil
- 1 extra virgin olive oil
- 1 salt and pepper
- 1 salt and pepper
- 1 salt and pepper
Equipment
knifefrying panbowlgratersaucepan