Pasta alla Zozzona
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 - 6 servings
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Calories
611 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Zozzona
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Pasta alla Zozzona is a traditional Roman dish that combines three incredible classic dishes in one. Yup, Amatriciana, Carbonara and Cacio e pepe come together to create an incredibly rich and delicious pasta.
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Ingredients
- 14 oz (400g) rigatoni or other short pasta
- 5.3 oz (150g) guanciale, cut into cubes or strips (about 1.5 cups) can also use pancetta
- 5.3 oz (150g) Italian sausages, removed from their casings (about 1 large sausage or 2 small)
- 1 white onion
- ¼ cup (60ml) white wine
- 14 oz (400g) Passata (tomato puree US)
- 1.5 oz (40g) pecorino romano
- 3 egg yolks
- salt and black pepper
Instructions
- Bring a large pot of water to a boil and salt it well.
- Meanwhile, add the pancetta to a large pan on a medium heat and fry until crispy. Remove the guanciale from the pan and pour the guanciale fat into a ramekin, set aside.
- Next, add the sausages and finely chopped onion to the pan and saute them both until the onion is translucent and the sausage has browned. Add, ⅔ of the guanciale back to the pan and reserve the rest for topping.
- Add the white wine and let it simmer for 1-2 minutes to let it reduce. Add the passata (tomato puree) and bring to a simmer. Turn down to a medium-low heat and let it cook for 10 minutes.
- While the sauce is cooking, add the pasta to the boiling water and cook it until al dente. When the pasta is done your sauce will be ready for the final step.
- Add the egg yolks to a bowl and whisk them together. Add the cheese and a generous amount of freshly ground black pepper and whisk with a fork to a thick paste.
- Add the remaining guanciale fat to the egg yolks and mix together. If you don’t want to do this you can skip this step just make sure to loosen the egg mixture with reserved pasta water.
- Turn the sauce off the heat and add the cooked pasta to the tomato sauce and toss to combine. Add the egg yolk mixture and mix it into the pasta sauce until thoroughly combined.
- Serve in bowls topped with reserved crispy guanciale and more Pecorino.
Notes
- Don't throw out your egg whites - egg whites can be frozen and used to make delicious savoury or sweet dishes. Why not use them to make these traditional Tuscan cookies called Ricciarelli or our soft Amaretti cookies?
- Leftovers - the pasta is best served immediately when it tastes its best but you can refrigerate it for 1-2 days and reheat it on the stovetop. You may need to add a splash of water to help loosen the sauce.
- Don't throw out your egg whites - egg whites can be frozen and used to make delicious savoury or sweet dishes. Why not use them to make these traditional Tuscan cookies called Ricciarelli or our soft Amaretti cookies?
- Leftovers - the pasta is best served immediately when it tastes its best but you can refrigerate it for 1-2 days and reheat it on the stovetop. You may need to add a splash of water to help loosen the sauce.
Nutrition Information
Show Details
Calories
611kcal
(31%)
Carbohydrates
59g
(20%)
Protein
20g
(40%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
150mg
(50%)
Sodium
511mg
(21%)
Potassium
563mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
497IU
(10%)
Vitamin C
9mg
(10%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 150mg | 50% |
| Sodium | 511mg | 21% |
| Potassium | 563mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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