Pasta alla Zozzona 🇮🇹 🍝 Recipe in the description 🫶 #Zozzona #Pasta #Recipe #Dinner #ItalianFood

Pasta alla Zozzona

INGREDIENTS (Serves 4):

– 2 egg yolks
- 1/2c grated pecorino romano cheese, more for serving
- 4oz guanciale, cubed or cut into thin strips, more for serving
- 3 Italian sausage links (hot or sweet), removed from casing & broken up
- 1 small shallot, diced
- 16oz tomato sauce
- 1lb rigatoni
- Kosher salt and freshly ground black pepper
**Note — These are rough estimates. Adjust to your personal preference

METHOD:

1. In a large pot of salted water, boil pasta 1-2 minutes less than the instructions on the box. Reserve 1c pasta water and drain.
2. Place guanciale into a cold pan. Turn heat to medium and render fat until golden and crisp, 10-15 minutes. Remove guanciale from the pan and set aside. Reserve some of the rendered fat and leave the rest in the pan.
3. Separate egg yolks and add to a small mixing bowl. Add pecorino cheese and mix until a thick paste forms. Add the reserved guanciale fat and mix until it loosens up.
4. Add sausage to pan over medium heat, let brown and cook through, about 8 minutes. Add shallot about halfway through.
5. Add tomato sauce, season with salt/pepper and let simmer 10 minutes.
6. Add pasta to the sauce and cook another 2 minutes until perfectly Al Dente 😉
7. Add guanciale and stir to incorporate.
8. Add a small splash of reserved pasta water to the egg mixture and combine until smooth.
9. Turn the heat completely off and add egg mixture to the sauce, stirring rapidly until you get a nice silky, glossy consistency, adding very small amounts of reserved pasta water as needed to thin out.
10. Serve immediately with extra guanciale, another blizzard of pecorino cheese and a little black pepper. Enjoy!

*Notes:

• Any short pasta shape that the sauce can cling to will work here. • Use pancetta or bacon instead of guanciale, which can be difficult to find.
• Swap out the shallot for an onion if you’d prefer.
• Parmesan cheese instead of pecorino.
• Use whatever jarred/canned tomato sauce you enjoy most or (even better) make your own!
• Add some wine of choice right before you add the sauce and reduce a couple minutes to give it extra flavor.
• You don’t need to be authentic and traditional with every recipe. Use ingredients you like, omit ones you don’t & measure with your heart. When you cook, always remember to make it how YOU like & you’ll always be happy! 🤌