Pasta alla Zozzona Recipe

 

Pasta alla Zozzona Recipe

Ingredients

300 g (10.6 oz) rigatoni pasta

3 free-range or organic eggs

1 large pork Italian sausage

150 g (5.3 oz) guanciale

½ medium onion, finely diced

2 cans peeled tomatoes (400 g / 14 oz each)

Pecorino Romano cheese, to taste

3 tablespoons extra-virgin olive oil

Fresh basil leaves, as desired

Salt and freshly ground black pepper, to taste

Instructions

Prepare the Sauce

Transfer the canned tomatoes to a bowl and lightly crush them with a fork until broken down but still slightly chunky.

Using a sharp knife, remove the outer rind from the guanciale, keeping the fat intact. Slice it into thin strips, then cut into small bite-sized pieces.

Score the casing of the Italian sausage lengthwise and peel it away. Press the sausage meat flat with the side of a knife and break it into small chunks.

Heat 3 tablespoons of extra-virgin olive oil in a large pan over medium heat. Add the finely chopped onion and cook for up to 7 minutes, stirring often, until soft and lightly golden (reduce heat if it begins to brown too quickly).

Once the onion is golden, add the guanciale and cook until crisp. Add the sausage meat and cook, stirring constantly, until fully cooked and evenly browned.

Drizzle in a little more olive oil if needed and allow the meat to cook through.

When the sausage turns a greyish-brown color, gently stir in the crushed tomatoes. Cook over medium-low heat for about 15 minutes.

Season lightly with salt and press the tomatoes gently to release their juices. Continue simmering for another 15 minutes, stirring occasionally.

Cook the Pasta

Bring a large pot of water to a rolling boil and add a generous tablespoon of sea salt.

Add the rigatoni and cook for about 13 minutes, or according to package directions, until al dente.

Stir occasionally during cooking. Before draining, reserve one mug of the pasta cooking water.

Make the Carbonara-Style Egg Sauce

Separate the egg yolks from the whites and place the yolks in a bowl.

Add 4 generous tablespoons of Pecorino Romano and mix with a fork until thick and creamy. Season with freshly ground black pepper.

Gradually mix in a small amount of hot pasta water until the mixture loosens slightly and the heat gently cooks the egg yolks.

Add fresh basil to the sauce and stir gently.

Combine the cooked pasta with the sauce and add more Pecorino Romano as desired. Toss well until the pasta takes on a light pink hue.

Finish with extra Pecorino and a final sprinkle of black pepper before serving.