Pasta alla Zozzona
Directions
- 1Cut the guanciale into strips and crumble the butifarra.
- 2In a frying pan, add the guanciale, then the butifarra; cook until golden brown and set aside.
- 3In the same pan, add the previously chopped onion and cook for 20 minutes.
- 4Add the crushed tomato, mix well, and simmer for about 10 minutes.
- 5Add the guanciale and butifarra back to the sofrito and mix well.
- 6Boil the pasta until al dente.
- 7Meanwhile, in a large bowl, whisk the egg yolks with the grated parmesan cheese until smooth; set aside.
- 8Drain 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.
- 9Remove the pan from the heat and add the yolk and parmesan mixture.
- 10Mix 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.
- 11Last step, plate and add more parmesan cheese on top and enjoy.
Ingredients
- 400 gr pasta
- 2 u onion
- 300 gr tomato sauce
- 150 gr guanciale
- 200 gr butifarra or sausage
- 1 u whole egg
- 3 u egg yolks
- 100 gr parmesan or pecorino cheese
- 1 extra virgin olive oil
- 1 salt and pepper
Equipment
knifefrying panbowlgratersaucepan
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