Pasta alla Zozzona
Pasta alla Zozzona
Ingredients
- 100 g guanciale
- 200 g Italian sausage
- 100 g Pecorino Romano, grated
- 2 whole eggs
- 2 egg yolks
- 1/2 red onion
- 200 ml tomato passata
- 300 g rigatoni
- as needed black pepper, freshly ground, to taste
- as needed olive oil, for cooking
- as needed salt, for pasta water, to taste
- as needed pasta water, reserved from cooking pasta
Instructions
- 1
Cut the 100 g of guanciale into small strips.
⏱️ 3 min
- 2
Place the guanciale strips in a cold pan. Cook over medium heat until the guanciale is crispy and has rendered its fat. Remove the crispy guanciale from the pan and set it aside, leaving the rendered fat in the pan.
⏱️ 7 min
- 3
Remove the 200 g of Italian sausage from its casing. Add the sausage meat to the same pan with the rendered guanciale fat. Break up the sausage with a spoon and cook until it is thoroughly browned.
⏱️ 5 min
- 4
Dice the 1/2 red onion. Add the diced red onion to the pan with the cooked sausage. Sauté until the onion softens.
⏱️ 4 min
- 5
Pour the 200 ml of tomato passata into the pan. Stir well and let the sauce simmer for a few minutes to allow the flavors to meld.
⏱️ 5 min
- 6
Bring a large pot of water to a boil. Season generously with salt. Add the 300 g of rigatoni and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100
- 7
While the pasta is cooking, in a bowl, combine the 2 whole eggs and 2 egg yolks.
⏱️ 2 min
- 8
Add the 100 g of grated Pecorino Romano cheese and a generous amount of freshly ground black pepper to the egg mixture. Whisk vigorously until all ingredients are well combined and the mixture is creamy.
⏱️ 3 min
- 9
Before draining the pasta, reserve approximately one ladleful of pasta water. Add this reserved pasta water to the tomato and sausage sauce in the pan and stir.
⏱️ 1 min
- 10
Drain the al dente rigatoni. Add the drained pasta directly to the pan with the sauce. Toss the pasta to ensure it is evenly coated with the sauce.
⏱️ 2 min
- 11
Turn off the heat. Immediately add the prepared egg and cheese mixture to the pasta in the pan. Toss vigorously and continuously to emulsify the sauce, creating a creamy texture. If the sauce appears too thick, add a little more of the reserved pasta water, a tablespoon at a time, until the desired creamy consistency is achieved.
⏱️ 3 min
- 12
Serve the Pasta alla Zozzona immediately. Garnish with the reserved crispy guanciale, additional grated Pecorino Romano, and freshly ground black pepper, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta alla Zozzona
- 100 g guanciale
- 200 g Italian sausage
- 100 g Pecorino Romano, grated
- 2 whole eggs
- 2 egg yolks
- 1/2 red onion
- 200 ml tomato passata
- 300 g rigatoni
- as needed black pepper, freshly ground, to taste
- as needed olive oil, for cooking
- as needed salt, for pasta water, to taste
- as needed pasta water, reserved from cooking pasta
Instructions
- 1
Cut the 100 g of guanciale into small strips.
⏱️ 3 min - 2
Place the guanciale strips in a cold pan. Cook over medium heat until the guanciale is crispy and has rendered its fat. Remove the crispy guanciale from the pan and set it aside, leaving the rendered fat in the pan.
⏱️ 7 min - 3
Remove the 200 g of Italian sausage from its casing. Add the sausage meat to the same pan with the rendered guanciale fat. Break up the sausage with a spoon and cook until it is thoroughly browned.
⏱️ 5 min - 4
Dice the 1/2 red onion. Add the diced red onion to the pan with the cooked sausage. Sauté until the onion softens.
⏱️ 4 min - 5
Pour the 200 ml of tomato passata into the pan. Stir well and let the sauce simmer for a few minutes to allow the flavors to meld.
⏱️ 5 min - 6
Bring a large pot of water to a boil. Season generously with salt. Add the 300 g of rigatoni and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100 - 7
While the pasta is cooking, in a bowl, combine the 2 whole eggs and 2 egg yolks.
⏱️ 2 min - 8
Add the 100 g of grated Pecorino Romano cheese and a generous amount of freshly ground black pepper to the egg mixture. Whisk vigorously until all ingredients are well combined and the mixture is creamy.
⏱️ 3 min - 9
Before draining the pasta, reserve approximately one ladleful of pasta water. Add this reserved pasta water to the tomato and sausage sauce in the pan and stir.
⏱️ 1 min - 10
Drain the al dente rigatoni. Add the drained pasta directly to the pan with the sauce. Toss the pasta to ensure it is evenly coated with the sauce.
⏱️ 2 min - 11
Turn off the heat. Immediately add the prepared egg and cheese mixture to the pasta in the pan. Toss vigorously and continuously to emulsify the sauce, creating a creamy texture. If the sauce appears too thick, add a little more of the reserved pasta water, a tablespoon at a time, until the desired creamy consistency is achieved.
⏱️ 3 min - 12
Serve the Pasta alla Zozzona immediately. Garnish with the reserved crispy guanciale, additional grated Pecorino Romano, and freshly ground black pepper, if desired.
⏱️ 1 min