Pasta alla zozzona

pasta alla · from Lazio · Primi & Pasta

Ingredients (for 4 people)

• 400 grams rigatoni or tortiglioni
• 200 grams guanciale or streaky bacon, cut into cubes
• 200 grams Italian salsiccia or coarse sausage, squeezed from the casing
• 1 small onion
• 2 garlic cloves
• 400 grams canned chopped tomatoes
• 100 milliliters dry white wine
• 2 egg yolks
• 50 grams freshly grated Pecorino Romano
• 1 teaspoon chili flakes
• freshly ground black pepper
• Salt
• olive oil.

Preparation

1. In a large pan, render the guanciale slowly over medium heat until it is crispy and has given off its fat.
2. Remove the guanciale and leave the fat in the pan.
3. Add the salsiccia filling to the pan and fry, stirring, until crumbly, about 6 minutes.
4. Add the finely diced onion and the pressed garlic and sauté until translucent.
5. Deglaze with the white wine and let it cook down.
6. Add the canned tomatoes, chili flakes and the fried guanciale, season with salt and pepper and let the sauce simmer over low heat for about 15 to 20 minutes.
7. Meanwhile, cook the pasta in plenty of salted water until al dente.
8. Reserve some pasta water.
9. Whisk the egg yolks with the Pecorino in a small bowl.
10. Add the drained pasta to the sauce and mix thoroughly.
11. Remove the pan from the heat and stir the egg-Pecorino mixture into the hot pasta, adding a little pasta water as needed until a creamy consistency is reached.
12. Serve immediately and sprinkle with extra Pecorino.
13. The zozzona combines elements of carbonara and amatriciana and is especially hearty and filling.