STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Pasta alla Zozzona (Authentic Roman Recipe)
In the vast ocean of pasta variations, there is one dish that stands out not only for its rich flavors, but also for its intriguing name: Pasta alla Zozzona. Its name, "zozzona," may raise an eyebrow or two, as it colloquially means "dirty" in Italian.Actually, the term "zozzo" in the context of food in Rome refers to something particularly greedy, hearty, greasy, succulent and, above all, caloric. So rest assured, the only thing "dirty" about this dish is the delightful blend of flavors that defines it!
Ingredients
- 360 g Rigatoni ¾ pound
- 250 g pork sausage ~½ pound
- 200 g guanciale 7 oz
- 4 egg yolks
- 60 g Pecorino Romano cheese ~4 tablespoons, freshly grated + more to serve
- 350 g tomatoes 1 ½ cups of canned San Marzano
- black pepper freshly ground
- salt to taste
Instructions
MAKE THE SAUCE
- Slice the guanciale about half an inch thick and cutting it into cubes or strips, as you prefer.
- Then remove the casing from the sausage and cut it into chunks.
- In a large non-stick frying pan, sauté the sausage and guanciale on low heat for about 2 minutes.
- Crush the peeled tomatoes with a fork, then add them to the pan.
- Let cook for 7-8 minutes on medium heat. At the end taste the sauce and add salt if necessary. Meanwhile, grate the pecorino Romano
MAKE THE PECORINO AND EGGS CREAM
- Separately, in a small bowl, whisk the egg yolks with the grated pecorino cheese and a generous grinding of black pepper until creamy.
- Add a couple of tablespoons of the pasta cooking water to make it creamier, stir and set aside.
COOK THE PASTA
- Put the pasta to cook in plenty of salted water for the time indicated on the package. In fact, for the perfect success of the dish, the pasta will have to be al dente.
- Turn on the heat under the pan with the tomato sauce, guanciale, and sausage. When the pasta is cooked, drain it with a skimmer directly into the pan. Turn the heat up to high and cnbine for 1 minute.
- Step 8) - Now take the pan off the heat and add the cream of eggs and pecorino cheese. The eggs will cook with the heat of the pan and the sauce, without curdling too much. Stir and combine all the ingredients.
- Pasta alla Zozzona is Ready! Place into plates, decorating with freshly ground black pepper and grated pecorino romano cheese.
Nutrition
Serving: 100gCalories: 1013kcalCarbohydrates: 72gProtein: 35gFat: 64gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 309mgSodium: 1024mgPotassium: 596mgFiber: 4gSugar: 5gVitamin A: 1098IUVitamin C: 12mgCalcium: 216mgIron: 3mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!