Carbonara’s Naughty Cousin? Italy’s Hidden Pasta!

🔥 Better Than Carbonara? 🤯 Meet Rome’s most decadent secret—Pasta alla Zozzona!
This “dirty, naughty” pasta is so indulgent that it combines all of Rome’s famous pastas into one:
🥓 Carbonara + 🧀 Cacio e Pepe + 🍅 Amatriciana + 🥩 Gricia = One wild Roman dish!

Watch as Flavia Diamante makes this rich, rule-breaking pasta to perfection. Will it dethrone Carbonara? Tell us in the comments! ⬇️

📕 Flavia’s COOKBOOK! 📖 Find more pasta recipes like this in Flavia’s new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 https://amzn.to/3BkWFXJ

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PIATTO™ cooking channels bring tasty and gourmet reproducible recipes of classic staples dishes as well as original recipes from around the world.

In this PIATTO™ video recipe, we present:

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Italian Pasta alla Zozzona
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INGREDIENTS
For 4 Little Piggies:

rigatoni: 320 g (11 oz)
guanciale: 200 g
pecorino romano cheese: 100 g
sausages: 2 (no fennel)
onion: 1 large, minced
tomato: 500 g (crushed or purée)
eggs: 4 yolks (already pasteurized from a carton or follow instructions below)
black pepper: 1 tbsp
olive oil: 1 tbsp (optional if your meat doesn’t give off enough grease)

To pasteurize the eggs, you need to keep the eggs and pecorino over a bagnomaria (double boiler) and bring it to 71°C (160°F) and keep it at that temperature for 2-3 minutes, whisking continuously.

If your egg sauce has coagulated or formed clumps, you can strain it at the end.
If you consistently struggle to cook the egg sauce with the cheese while avoiding stringy cheese or clumps, you can add a tbsp of butter to help stabilize the sauce (as you might do with lemon curd)

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TABLE OF CONTENTS
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00:00 – intro
00:46 – ingredients
06:29 – the sauce

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.

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