Pasta alla Zozzona

12 mins
Serves 2
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Directions

  1. 1Cut the guanciale into 3 pieces, depending on how thin or thick you want them, and then cut them into large chunks.
  2. 2Cut the guanciale into 3 pieces, depending on how thin or thick you want them, and then cut them into large chunks.
  3. 3Cut the guanciale into 3 pieces, depending on how thin or thick you want them, and then cut them into large chunks.
  4. 4Remove the sausage from its casing and break it into smaller pieces.
  5. 5Remove the sausage from its casing and break it into smaller pieces.
  6. 6Remove the sausage from its casing and break it into smaller pieces.
  7. 7Finely slice the garlic.
  8. 8Finely slice the garlic.
  9. 9Finely slice the garlic.
  10. 10In 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.
  11. 11In 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.
  12. 12In 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.
  13. 13Add the guanciale to a cold pan and turn the heat to medium. Render out the fat, browning the fat and the meat.
  14. 14Add the guanciale to a cold pan and turn the heat to medium. Render out the fat, browning the fat and the meat.
  15. 15Add the guanciale to a cold pan and turn the heat to medium. Render out the fat, browning the fat and the meat.
  16. 16Once 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.
  17. 17Once 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.
  18. 18Once 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.
  19. 19Add 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.
  20. 20Add 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.
  21. 21Add 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.
  22. 22Add the sliced garlic about two minutes before the sausage is done and toast. Season with salt.
  23. 23Add the sliced garlic about two minutes before the sausage is done and toast. Season with salt.
  24. 24Add the sliced garlic about two minutes before the sausage is done and toast. Season with salt.
  25. 25Add tomato passata (or Weekday Sauce) and season with a touch of salt. Bring to a simmer.
  26. 26Add tomato passata (or Weekday Sauce) and season with a touch of salt. Bring to a simmer.
  27. 27Add tomato passata (or Weekday Sauce) and season with a touch of salt. Bring to a simmer.
  28. 28Add 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).
  29. 29Add 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).
  30. 30Add 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).
  31. 31Drain the pasta slightly and add it to the simmering Amatriciana sauce. Simmer for another 3–4 minutes.
  32. 32Drain the pasta slightly and add it to the simmering Amatriciana sauce. Simmer for another 3–4 minutes.
  33. 33Drain the pasta slightly and add it to the simmering Amatriciana sauce. Simmer for another 3–4 minutes.
  34. 34Add the cooled guanciale fat to the egg mixture along with a few tablespoons of the pasta cooking water to thin the mixture.
  35. 35Add the cooled guanciale fat to the egg mixture along with a few tablespoons of the pasta cooking water to thin the mixture.
  36. 36Add the cooled guanciale fat to the egg mixture along with a few tablespoons of the pasta cooking water to thin the mixture.
  37. 37Once the pasta is al dente, add it to the bowl with the carbonara sauce and stir to combine.
  38. 38Once the pasta is al dente, add it to the bowl with the carbonara sauce and stir to combine.
  39. 39Once the pasta is al dente, add it to the bowl with the carbonara sauce and stir to combine.
  40. 40Adjust any seasonings, plate, and garnish with crispy guanciale and Pecorino Romano cheese.
  41. 41Adjust any seasonings, plate, and garnish with crispy guanciale and Pecorino Romano cheese.
  42. 42Adjust any seasonings, plate, and garnish with crispy guanciale and Pecorino Romano cheese.

Ingredients

  • 1 cup Pecorino Romano cheese
  • 1 cup Pecorino Romano cheese
  • 1 cup Pecorino Romano cheese
  • 0.75 cup fresh cracked black pepper
  • 0.75 cup fresh cracked black pepper
  • 0.75 cup fresh cracked black pepper
  • 3 pieces guanciale
  • 3 pieces guanciale
  • 3 pieces guanciale
  • 2 links hot Italian pork sausage
  • 2 links hot Italian pork sausage
  • 2 links hot Italian pork sausage
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 cups tomato passata or Weekday Sauce
  • 2 cups tomato passata or Weekday Sauce
  • 2 cups tomato passata or Weekday Sauce
  • 0.5 box rigatoni pasta
  • 0.5 box rigatoni pasta
  • 0.5 box rigatoni pasta

Equipment

knifecutting boardmixing bowlwooden spoonspatulasaucepanpasta pottimergrater