Pasta a la zozzona
About 25mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Pasta a la zozzona
About 25mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Brown the guanciale in a skillet or low pan over medium heat. Do not add oil.
- 2Remove the casing from the sausages and add to the pan once the guanciale is golden.
- 3Break the sausage into small bite-sized pieces and let it toast.
- 4Add chopped chili pepper and a splash of white wine, cooking for 2 minutes.
- 5Add the whole canned tomatoes, break them up, and cook partially covered over medium heat for 10 minutes.
- 6Boil the pasta in salted water according to the manufacturer's instructions.
- 7Combine the egg yolks with grated pecorino cheese.
- 8Mix the cooked pasta with the tomato and meat sauce, then turn off the heat.
- 9Add a splash of pasta cooking water to the egg and cheese mixture, whisking it into a paste.
- 10Pour the egg and cheese mixture into the pasta, mixing until combined.
Ingredients
- 120 g guanciale, chopped
- 200 g fresh sausage, casing removed
- chili pepper, chopped (optional)
- 50 ml white wine
- 400 g canned whole tomato
- 320 g pasta
- 3 whole egg yolk
- 50 g pecorino cheese
Equipment
skilletknifepotspatulabowlforkladle
Tips
- If you cannot find guanciale, cured pancetta is a perfect substitute.
- You can substitute pecorino cheese with parmesan.
- The chili pepper is optional; omit if you do not want it spicy.
- The pasta sauce is ready to add to the pasta only after the tomato base has cooked through and lost most of its liquid.
