Pasta alla Zozzona (Authentic Roman Recipe)

MAKE THE SAUCE

1. Slice the guanciale about half an inch thick and cutting it into cubes or strips, as you prefer.
2. Then remove the casing from the sausage and cut it into chunks.
3. In a large non-stick frying pan, sauté the sausage and guanciale on low heat for about 2 minutes.
4. Crush the peeled tomatoes with a fork, then add them to the pan.
5. Let cook for 7-8 minutes on medium heat. At the end taste the sauce and add salt if necessary. Meanwhile, grate the pecorino Romano

MAKE THE PECORINO AND EGGS CREAM

1. Separately, in a small bowl, whisk the egg yolks with the grated pecorino cheese and a generous grinding of black pepper until creamy.
2. Add a couple of tablespoons of the pasta cooking water to make it creamier, stir and set aside.

COOK THE PASTA

1. Put the pasta to cook in plenty of salted water for the time indicated on the package. In fact, for the perfect success of the dish, the pasta will have to be al dente.
2. Turn on the heat under the pan with the tomato sauce, guanciale, and sausage. When the pasta is cooked, drain it with a skimmer directly into the pan. Turn the heat up to high and cnbine for 1 minute.
3. Step 8) - Now take the pan off the heat and add the cream of eggs and pecorino cheese. The eggs will cook with the heat of the pan and the sauce, without curdling too much. Stir and combine all the ingredients.
4. Pasta alla Zozzona is Ready! Place into plates, decorating with freshly ground black pepper and grated pecorino romano cheese.