Zozzona
Directions
- 1Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- 2Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- 3Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- 4With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
- 5With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
- 6With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
- 7Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
- 8Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
- 9Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
- 10When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
- 11When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
- 12When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
- 13Stir till the eggs thicken and the sauce is creamy. Then add a splash of pasta water to achieve your final desired sauciness.
- 14Stir till the eggs thicken and the sauce is creamy. Then add a splash of pasta water to achieve your final desired sauciness.
- 15Stir till the eggs thicken and the sauce is creamy. Then add a splash of pasta water to achieve your final desired sauciness.
Ingredients
- 50 g diced guanciale
- 50 g diced guanciale
- 50 g diced guanciale
- 100 g pork sausage
- 100 g pork sausage
- 100 g pork sausage
- 50 g diced onion
- 50 g diced onion
- 50 g diced onion
- 1 red pepper flakes
- 1 red pepper flakes
- 1 red pepper flakes
- 1 C tomato puree
- 1 C tomato puree
- 1 C tomato puree
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 1 per serving egg yolk
- 1 per serving egg yolk
- 1 per serving egg yolk
- 25 g pecorino romano
- 25 g pecorino romano
- 25 g pecorino romano
- 2 g freshly ground black pepper
- 2 g freshly ground black pepper
- 2 g freshly ground black pepper
Equipment
panmetal bowlfork