This secret pasta from Rome combines their 4 most famous pastas, Cacio e Pepe, Carbonara, Alla Gricia and Amatriciana, to form what may be one of the most delicious pastas I’ve ever had.
Recipes:
Pasta alla Zozzona: Rome’s Secret Pasta That Combines All 4 Roman Pastas
https://www.notanothercookingshow.tv/post/pasta-alla-zozzona
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THE 4 ROMAN PASTAS
CACIO E PEPE
CARBONARA
AMATRICIANA
ALLA GRICIA
SOURCES:
SUPERMARKETITALY.COM
Meats
24 Comments
chill with the salt man!
One Roman granny had a bunch of pasta leftovers and threw them together and a new dish was born…. perfecto❤
Another legend here! I make the pepper onion sauce every Sunday. I wish you placed a name on it though. It is sooooooooooo delicious. In fact I’m making it right now for dinner.
That looks amazing! I can tell you I would get "seconds" ..eat way too much….and then need a nap…LOL
😮😮😮😮😮😮
Oh that looks entirely too good, like “I’m going to gain 20 pounds” too good 😅
This is spectacular. Thank you so much. My 3 qt saucier is my favorite pot as well.
That sauce looks so thick I reckon you'd feel full after about four bites lol
So just to be abit of a smart ass
Carbonara is not italian at all. Its as american as it can get. Idk just like Cesar Salad i.e.
What can I use the left over peppered edges of the Guanciale for?
Bet it’s delicious, just don’t think of the calorie content haha, cheat night 🙈
Nothing new here. Moving along to something interesting…..
Fabulous, I am so impressed. I can't wait to make this.
This must be a big secret because I’ve never seen this in any restaurant and I’m italian
What is this dish called? Zozanna?
Great, come over and make it for me 🙂
Looks gorgeous, and I'd love to try it. Big fan of cacio e pepe, and back in the day, loved amatrciana, carbonara, and ala griglia. However, being a veggie now, it's off-limits, as-is. So, here's a challenge for you, how to make a more-or-less meat-free equivalent…I know it's never going be the same, but I can find veggie versions to most of the ingredients (admittedly, poor substitutions sometimes, but they are getting better). The big question is how to replace the rendered quanciale fat..? Is fat vital to the process, or can some form of oil or butter be used..?
Typical American.
The murder of culinary culture, the murder of simple words like amatriciana and he eats like a pig.
Still, I might have a go at rattling this dish up….😋
Just a thought… when you say "you can start to hear it" and you stop to let us hear it… pause the background music too. Because I'm not really hearing anything other than background music
Can't wait for the Sunday Sauce🎉
Can i use left over tomato sauce i made (from scratch with fresh san marzano tomatoes) and then add guanciale, and fresh carbonara (egg/cheese mix) to it? Or vice versa (left over carbonara and add the fresh tomatoes, guanciale etc?) or would not that work?
This looks fantastic.
I just found your channel…I am so glad I did. Wow!
I love this guy, he's so entertaining. Aside from having the"it" factor, everything he makes looks delicious. You can tell he's the real deal and can really cook!