RomanItalian
Pasta alla Zozzona
by Federico Fusca Chef · 332K subscribers on YouTube
A rich Roman pasta dish with guanciale, sausage, tomato, and a creamy carbonara-style sauce.
- Difficulty
- medium
Ingredients
10 items- Guanciale
- Sausage
- 1 pcsOnion
- Tomato Passata
- Saltto taste
- Black Pepperto taste
- 1 pcsWhole Egg
- 4 pcsEgg Yolks
- Pecorino Romanofor the cream and for grating
- 1/2 kgRigatoni
Method
- Cut guanciale and sausage into small pieces.
- Sauté them in a pan until they sweat and become crispy.
- Set the meat aside to dry on a plate.
- In the rendered fat, sauté the chopped onion.
- Add tomato passata and let it stew for 5 minutes. Season with salt and pepper.
- Prepare the carbonara cream: mix 1 whole egg, 4 egg yolks, black pepper, and Pecorino Romano until creamy.
- Add the reserved guanciale and sausage to the tomato sauce.
- Cook 500 g of rigatoni; in the last 2 minutes, transfer the pasta to the pan with the sauce.
- Toss everything together, then add the carbonara cream and mix well.
- Grate additional Pecorino Romano on top before serving.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
