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Pasta Zozzona is a traditional Roman dish described as a 'big old mess' that combines the best parts of Carbonara, Amatriciana, and Gricia. It's a rich, creamy, and meaty pasta made with guanciale, sausage, tomato, and eggs.
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Render guanciale fat and brown the sausage with onions and tomato puree. → Whisk eggs, cheese, and pepper with pasta water in a metal bowl. → Combine cooked pasta with the tomato-meat sauce. → Stir the pasta and egg mixture together over the steam of the pasta water until creamy.
Render guanciale fat and brown the sausage with onions and tomato puree. → Whisk eggs, cheese, and pepper with pasta water in a metal bowl. → Combine cooked pasta with the tomato-meat sauce. → Stir the pasta and egg mixture together over the steam of the pasta water until creamy.
Pasta Zozzona is a traditional Roman dish described as a 'big old mess' that combines the best parts of Carbonara, Amatriciana, and Gricia. It's a rich, creamy, and meaty pasta made with guanciale, sausage, tomato, and eggs.
Heat the diced guanciale on low heat until the fat renders out and the meat becomes crispy.
Remove the guanciale from the pan. In the same fat, brown the pork sausage and diced onions.
Add red pepper flakes and tomato puree to the sausage and onions, then let it simmer.
Cook the pasta in boiling salted water until al dente.
In a separate large metal bowl, whisk together the eggs, grated Pecorino Romano, black pepper, and a ladle of starchy pasta water.
The use of a metal bowl over steam (bain-marie method) is crucial to prevent the eggs from scrambling into a solid mess.
Starchy pasta water helps emulsify the cheese and eggs into a silky sauce.
Guanciale provides a unique funky flavor, but high-quality pancetta can be used as a substitute if necessary.
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