Pasta alla Zozzona
Directions
- 1Cut the guanciale into 3 pieces, depending on how thin or thick you want them, and then cut them into large chunks.
- 2Remove the sausage from its casing and break it into smaller pieces.
- 3Finely slice the garlic.
- 4In a large bowl, combine two egg yolks, fresh cracked black pepper, and three-quarters of a cup of finely grated Pecorino Romano cheese. Stir until it forms a paste.
- 5Add the guanciale to a cold pan and turn the heat to medium. Render out the fat, browning the fat and the meat.
- 6Once the guanciale is nicely browned, remove the crisp guanciale and reserve it. Pour half of the rendered fat into a bowl to cool for later use.
- 7Add the sausage to the pan with the remaining guanciale fat and use a flat-bottomed wooden spoon to break it into smaller pieces. Render out the fat and fry the sausage.
- 8Add the sliced garlic about two minutes before the sausage is done and toast. Season with salt.
- 9Add tomato passata (or Weekday Sauce) and season with a touch of salt. Bring to a simmer.
- 10Add half a box of rigatoni pasta to a pot of boiling salted water and set a timer for 10 minutes (two minutes less than the package instructions).
- 11Drain the pasta slightly and add it to the simmering Amatriciana sauce. Simmer for another 3–4 minutes.
- 12Add the cooled guanciale fat to the egg mixture along with a few tablespoons of the pasta cooking water to thin the mixture.
- 13Once the pasta is al dente, add it to the bowl with the carbonara sauce and stir to combine.
- 14Adjust any seasonings, plate, and garnish with crispy guanciale and Pecorino Romano cheese.
Ingredients
- 1 cup Pecorino Romano cheese
- 0.75 cup fresh cracked black pepper
- 3 pieces guanciale
- 2 links hot Italian pork sausage
- 3 cloves garlic
- 2 eggs
- 2 cups tomato passata or Weekday Sauce
- 0.5 box rigatoni pasta
Equipment
knifecutting boardmixing bowlwooden spoonspatulasaucepanpasta pottimergrater
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