Pasta alla Zozzona

This is a typical pasta platter from Rome. It is a recipe from the Lazio area.

It combines three very different dishes: pasta cacio e pepe, carbonara and amatriciana. 

It is a meaty tomato sauce that is bind with carbonara egg yolks and cheese in the end.

There is a lot of mis on place to do and a bit of cooking time.

Recipe for 2:

250 g Rigatoni

160 g salsiccia sausage, 80 g Guanciale

200 g tomatoes, 1 can peeled whole tomatoes

2 tbsp olive oil, 1 yellow onion, 2 garlic cloves, 1 pinch of pepperoncini, 8 basil leaves, pepper

2 egg yolks, 50 g Pecorino Romano

I had a bowl of cherry tomatoes (1 of 3) sitting on the kitchen counter. I put them in a blender and took the seeds and skin out through a sieve. Then I added a can of organic whole peeled tomatoes.

Then I grated the cheese. Next I took off the peppery rind from the Guanciale and cut it in cubes. Then the sausage skin went off and I chopped the sausage meat.

Onion and garlic were chopped and that went in the pan with olive oil and the Guanciale. Aftet 4 min the sausage meat went in. That takes an other 5 min to cook. Now add the tomatoes and some pepper and pepperoncini.

 When it starts to boil, cover it and reduce the heat. Cook for 30 min.

Aftet 15 min cook the rigatoni. Mix the egg yolks with most of the cheese. Add some pasta water to it to make a smooth paste. Drain the pasta and add it to the pan. Shred some basil leaves on top.

Take the pan off the heat and stir in the egg cheese mix. Stir very good to bind the two sauces.