Pasta alla zozzona
Published on 22 February 2023
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A blockbuster recipe, certainly not light, combining three Roman classics: carbonara, amatriciana and cacio e pepe. An explosion of flavour, made with my brother Marco, who found it on Giallo Zafferano and wanted to try it. We cooked with 4 hands; take a good walk afterwards!
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
Introductory photographs from the original
0 steps completed out of 8
- Step 1 of 8
I put a drizzle of oil, diced guanciale and skinned, crumbled sausage in a large pan.
- Step 2 of 8
I fry for about 15 minutes until well browned.
- Step 3 of 8
I add the tomatoes, rinse the tin with a little water and pour it in. I cover and cook for around ten minutes.
- Step 4 of 8
Meanwhile, I boil salted pasta water and mix the yolks with grated Pecorino until creamy.
- Step 5 of 8
I cook the pasta; the sauce is ready.
- Step 6 of 8
I add a ladle of pasta water to soften the egg sauce.
- Step 7 of 8
I drain the cooked pasta into the sauce, mix, remove from the heat and add the egg cream.
- Step 8 of 8
I add the remaining Pecorino, mix well and enjoy.
Original source: https://incucinaconlilly.com/2023/02/22/pasta-alla-zozzona/