pasta alla zozzona

Serves 1
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Directions

  1. 1Cut off the rind from the guanciale and leave the curing part.
  2. 2Cut the guanciale into squares and leave it to sweat over very low heat.
  3. 3Remove the skin from the sausage.
  4. 4Add the sausage to the crispy guanciale.
  5. 5Cut the onion and poach it in the rendered fat.
  6. 6Deglaze with white wine.
  7. 7Add the tomato sauce.
  8. 8Cook the pasta.
  9. 9Prepare the carbonara cream with egg yolk, pecorino cheese, and black pepper, and help with a little pasta cooking water.
  10. 10Add the pasta directly to the sauce with some cooking water.
  11. 11Add the meats and pecorino cheese.
  12. 12With the heat off, add the carbonara cream.

Ingredients

  • 320 g rigatoni pasta
  • 250 g fresh sausage
  • 200 g guanciale
  • 60 g Pecorino cheese
  • 4 egg yolks
  • 390 g sieved tomato
  • olive oil
  • salt
  • ground black pepper
  • 0.5 onion
  • white wine
  • cooking water

Tips

  • Add more meat, pecorino cheese, and black pepper before serving.
  • Use a pasta of quality for the best result.
  • Pasta alla zozzona will take away all the evils.
pasta alla zozzona | Clip Recipe