Pasta Alla Zozzona Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
921 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Alla Zozzona Recipe
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Delicious Pasta alla Zozzona made all in one pot! This addicting Italian recipe combines guanciale, sausage, cheese and egg yolks in a rich tomato sauce. I guarantee you will fall in love with it!
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Ingredients
- 4 egg room temperature, large yolks
- 2 ounces pecorino cheese finely grated plus extra to serve, 60g
- 4 ounces Guanciale sliced, 115g
- 3 Italian sausage casings removed
- 1 onion finely diced, large
- 2 cups passata or see notes, 500ml
- 4 cups chicken broth or stock, 1 liter
- 1 tsp salt
- 12 oz rigatoni pasta or similar dry pasta shape
- salt to serve, freshly ground
- black pepper to serve, freshly ground
- red pepper flakes , to taste
- basil to serve, fresh
Instructions
- Combine the grated cheese and egg yolks in a large bowl and set aside for now.
- Heat a large, deep skillet. Add the sliced guanciale and cook over medium heat until it starts to crisp up and render its fat. Set aside using a slotted spoon but leave the rendered fat in the skillet.
- Add the sausage meat and cook until it turns golden brown, stirring and breaking it up with a wooden spoon. Stir in the diced onion and continue to cook for 5-7 minutes until the onion has softened.
- Stir in the guanciale, passata and chicken broth, season with salt and bring to a simmer. Add the dry pasta and cook over low heat for 15 minutes or per pack instructions, stirring occasionally so that the pasta doesn't stick.
- Use a ladle to spoon some of the sauce into a measuring jug. You want approximately 1 cup (250ml) of the cooking liquid. Gradually add the liquid into the egg yolk mixture, stirring all the while, to temper the egg yolks.
- Test the pasta is cooked but still al dente and take the pan off the heat. Stir the egg yolk mixture into the pasta until the sauce is glossy and silky. Taste and season with salt and freshly ground pepper.
- Serve sprinkled with red pepper flakes, shavings of pecorino and sliced basil with a simple green salad and some sliced focaccia.
Equipments used:
Notes
- Want to cook the pasta separately?
- Cook the pasta in salted water until al dente, reserving a cup of the starchy pasta water just before draining. Use the reserved water to temper the eggs and thin the sauce. Toss the drained pasta into the sauce before serving.
- Can't get hold of passata? Use canned crushed tomatoes blended with an immersion blender.
- Swaps for guanciale: you can replace with pancetta or streaky bacon but it's worth your while looking for guanciale if possible! If you buy a slab of guanciale you will need to remove the rind before using. Freeze for 15 minutes to make it easier to handle and cut into thin slices.
- Need to substitute the pecorino? Grated parmesan or grana padano will work in a pinch.
Nutrition Information
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Calories
921kcal
(46%)
Carbohydrates
82g
(27%)
Protein
37g
(74%)
Fat
50g
(77%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Cholesterol
282mg
(94%)
Sodium
1524mg
(64%)
Potassium
1155mg
(25%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
956IU
(19%)
Vitamin C
16mg
(18%)
Calcium
241mg
(24%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 921 kcal
% Daily Value*
| Calories | 921kcal | 46% |
| Carbohydrates | 82g | 27% |
| Protein | 37g | 74% |
| Fat | 50g | 77% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 282mg | 94% |
| Sodium | 1524mg | 64% |
| Potassium | 1155mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 956IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 241mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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