Pasta Alla Zozzona Recipe
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!
Servings: 4
Calories: 921kcal
Ingredients
- 4 large egg yolks , room temperature
- 2 ounces (60g) pecorino cheese , finely grated plus extra to serve
- 4 ounces (115g) guanciale , sliced
- 3 Italian sausages , casings removed
- 1 large onion , finely diced
- 2 cups (500ml) passata or see notes
- 4 cups (1 lt) chicken broth or stock
- 1 tsp salt
- 12 oz rigatoni , or similar dry pasta shape
- salt and freshly ground black pepper , to serve
- red pepper flakes , to taste
- fresh basil , to serve
Instructions
- Combine the grated cheese and egg yolks in a large bowl and set aside for now.4 large egg yolks, 2 ounces (60g) pecorino cheese
- 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.4 ounces (115g) guanciale
- 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.3 Italian sausages, 1 large onion
- 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.2 cups (500ml) passata , 4 cups (1 lt) chicken broth , 1 tsp salt, 12 oz rigatoni
- 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.salt and freshly ground black pepper, red pepper flakes, fresh basil
Video
Notes
- 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
Calories: 921kcal | Carbohydrates: 82g | Protein: 37g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 282mg | Sodium: 1524mg | Potassium: 1155mg | Fiber: 6g | Sugar: 10g | Vitamin A: 956IU | Vitamin C: 16mg | Calcium: 241mg | Iron: 5mg
