RomanItalian
Pasta alla Zozzona
by Giallozafferano · 2.9M subscribers on YouTube
Pasta alla Zozzona is a recipe that combines three great Roman pasta dishes: amatriciana, carbonara, and cacio e pepe. Zozzona is a rich and flavorful first course with rustic flavors, perfect for sharing with friends during a cheerful dinner. Pecorino Romano, egg yolks, guanciale, sausage and cherry tomatoes are the most beloved ingredients of the Lazio culinary tradition, mixed together to create a robust and indulgent dish, 'zozzo' meaning extremely rich.
- Difficulty
- easy
Ingredients
7 itemsMethod
- Cut the guanciale into strips and then into small cubes.
- Cut the sausage into small pieces.
- In a pan with oil, brown the sausage and guanciale over medium-low heat.
- When golden, add the cherry tomatoes, cover with a lid, and cook for about ten minutes.
- Meanwhile, add the rigatoni to boiling water.
- In a bowl, mix the egg yolks and Pecorino Romano with a whisk, adding a splash of pasta water to create a creamy mixture.
- Drain the pasta al dente and pour it into the pan with the sauce.
- Add the yolk and pecorino cream and mix well.
- Add more Pecorino Romano to taste.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
