Loosely inspired inspired by the roman "pasta alla zozzona" we made this dish with leftovers from the refrigerator.
We didn't have fresh tomatoes but only a bit of tomato paste, instead of pecorino we used grana padano and we added a bit of fresh cream (optional). Speck instead of guanciale.
Also spaghetti instead of rigatoni.
So we pretty much changed everything.
INGREDIENTS: a bit of sweet or spicy salsiccia, a piece of speck, one egg yolk, one TBS of tomato paste, a handful of grated grana padano, one TBS of toasted peppercorns, a dollop of fresh cream (optional), a drizzle of white wine
PREPARATION: clean the salsiccia from its skin, cut the speck into chunks -> a skillet on moderate heat -> add the speck and a bit later the salsiccia, cut into pieces -> roast them, don't burn them -> deglaze with a bit of white wine -> when it evaporates add the tomato paste and a bit of hot water, cook out the tomato paste -> add the spaghetti and cook "pasta risottata style" -> add a bit of more water so the pasta doesn't stick to the bottom of the pan when needed -> add a dollop of fresh cream (optional) -> when the pasta is al dente remove from heat and add the egg yolk -> stir and toss to prevent it from scrambling and to make it creamy -> add the freshly milled peppercorns -> toss -> add the grated hard cheese -> toss -> plate up and enjoy
Quick and delicious. With or without fresh cream. 😋🍝
by One-Loss-6497