Rigatoni Alla Zozzona
Rigatoni Alla Zozzona
Ingredients
- 200 g guanciale
- 400 g Italian sausages, spice packed
- 1 onion, diced
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 700 g Mutti Passata, high quality tomato puree
- 500 g Rummo Mezzi Rigatoni No. 51
- 3 eggs, for fresh yolks
- 100 g Parmesan cheese, grated, plus more for serving
- 4 confit egg yolk, for topping
- 1 tablespoon salt, for pasta water, or as needed
Instructions
- 1
Unwrap the guanciale. Slice it into strips, then dice it into small, uniform pieces.
⏱️ 5 min
- 2
Place the diced guanciale in a large pan over medium heat. Cook until it is crispy and caramelized, rendering out its fat. This should take about 8-10 minutes.
⏱️ 10 min
- 3
Once crispy, remove the cooked guanciale from the pan using a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 2 min
- 4
Unwrap the Italian sausages. Slit the casings lengthwise with a knife and remove the sausage meat from the casings.
⏱️ 3 min
- 5
Add the sausage meat to the pan with the rendered guanciale fat. Break up the meat with a spatula as it cooks until it is browned and crumbled. This will take about 7-8 minutes.
⏱️ 8 min
- 6
Add the diced onion to the pan with the sausage meat. Cook until the onion softens and becomes translucent, about 5 minutes.
⏱️ 5 min
- 7
Grind black pepper into the pan and stir to combine.
⏱️ 1 min
- 8
Pour the Mutti Passata (tomato puree) into the pan with the meat and onion mixture. Stir well and allow the sauce to simmer gently while you prepare the pasta. This can simmer for 10-15 minutes.
⏱️ 15 min
- 9
Bring a large pot of salted water to a rolling boil.
⏱️ 10 min
- 10
Crack three eggs into a bowl, separating the yolks from the whites. Place the yolks in a separate clean bowl. Grate a generous amount of Parmesan cheese (about 100g) over the egg yolks. Whisk the egg yolks and grated Parmesan cheese together until well combined and smooth, forming an emulsifying mixture.
⏱️ 5 min
- 11
Add the Rummo Mezzi Rigatoni No. 51 to the boiling water. Cook the pasta until it is "just al dente" according to package directions, typically 10-12 minutes.
⏱️ 12 min
- 12
Using a slotted spoon or pasta strainer, transfer the al dente rigatoni directly from the boiling water into the pan with the simmering sauce. Add a splash of the reserved pasta water (about 1/4 cup) to the sauce to help it emulsify and create a creamy consistency. Stir to coat the pasta thoroughly.
⏱️ 3 min
- 13
Remove the pan from the heat. Immediately pour the whisked egg yolk and Parmesan mixture over the pasta and sauce. Stir vigorously and continuously to emulsify the sauce and prevent the egg yolks from scrambling, creating a rich, creamy coating for the pasta.
⏱️ 2 min
- 14
Transfer the Rigatoni Alla Zozzona to a serving bowl.
⏱️ 1 min
- 15
Top the pasta with the reserved crispy guanciale. Place a confit egg yolk on top of each serving of pasta. Grate additional Parmesan cheese over the dish before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rigatoni Alla Zozzona
- 200 g guanciale
- 400 g Italian sausages, spice packed
- 1 onion, diced
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 700 g Mutti Passata, high quality tomato puree
- 500 g Rummo Mezzi Rigatoni No. 51
- 3 eggs, for fresh yolks
- 100 g Parmesan cheese, grated, plus more for serving
- 4 confit egg yolk, for topping
- 1 tablespoon salt, for pasta water, or as needed
Instructions
- 1
Unwrap the guanciale. Slice it into strips, then dice it into small, uniform pieces.
⏱️ 5 min - 2
Place the diced guanciale in a large pan over medium heat. Cook until it is crispy and caramelized, rendering out its fat. This should take about 8-10 minutes.
⏱️ 10 min - 3
Once crispy, remove the cooked guanciale from the pan using a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 2 min - 4
Unwrap the Italian sausages. Slit the casings lengthwise with a knife and remove the sausage meat from the casings.
⏱️ 3 min - 5
Add the sausage meat to the pan with the rendered guanciale fat. Break up the meat with a spatula as it cooks until it is browned and crumbled. This will take about 7-8 minutes.
⏱️ 8 min - 6
Add the diced onion to the pan with the sausage meat. Cook until the onion softens and becomes translucent, about 5 minutes.
⏱️ 5 min - 7
Grind black pepper into the pan and stir to combine.
⏱️ 1 min - 8
Pour the Mutti Passata (tomato puree) into the pan with the meat and onion mixture. Stir well and allow the sauce to simmer gently while you prepare the pasta. This can simmer for 10-15 minutes.
⏱️ 15 min - 9
Bring a large pot of salted water to a rolling boil.
⏱️ 10 min - 10
Crack three eggs into a bowl, separating the yolks from the whites. Place the yolks in a separate clean bowl. Grate a generous amount of Parmesan cheese (about 100g) over the egg yolks. Whisk the egg yolks and grated Parmesan cheese together until well combined and smooth, forming an emulsifying mixture.
⏱️ 5 min - 11
Add the Rummo Mezzi Rigatoni No. 51 to the boiling water. Cook the pasta until it is "just al dente" according to package directions, typically 10-12 minutes.
⏱️ 12 min - 12
Using a slotted spoon or pasta strainer, transfer the al dente rigatoni directly from the boiling water into the pan with the simmering sauce. Add a splash of the reserved pasta water (about 1/4 cup) to the sauce to help it emulsify and create a creamy consistency. Stir to coat the pasta thoroughly.
⏱️ 3 min - 13
Remove the pan from the heat. Immediately pour the whisked egg yolk and Parmesan mixture over the pasta and sauce. Stir vigorously and continuously to emulsify the sauce and prevent the egg yolks from scrambling, creating a rich, creamy coating for the pasta.
⏱️ 2 min - 14
Transfer the Rigatoni Alla Zozzona to a serving bowl.
⏱️ 1 min - 15
Top the pasta with the reserved crispy guanciale. Place a confit egg yolk on top of each serving of pasta. Grate additional Parmesan cheese over the dish before serving.
⏱️ 2 min