Pasta alla Zozzona

Ingredients:

10.58 oz Rigatoni Pasta 300g

3 free range/organic eggs

1 thick pork Italian sausage

5.29 oz Guanciale 150g

½ Onion chopped finely

28.2 oz Peeled tomatoes 2 x 400g cans

Pecorino Romano cheese as much as you like!

3 tbsp extra virgin olive oil

Fresh basil as much as preferred

Salt and pepper as much as required

Instructions:

To Prepare the Sauce

Pour the canned tomatoes into a bowl and gently press to break them down using a fork.

Remove the skin from the guanciale with a knife, but leave the fat.

Cut the guanciale into thin strips, then into bite-size pieces.

Make a shallow cut in the Italian sausage, then peel off the skin. Press the sausage meat flat with the side/tip of the knife and break it into smaller pieces.

Put three tablespoons of extra virgin olive oil in the frying pan. Add diced onion and cook for up to 7 minutes on medium heat (less if it starts to brown too much).

When the onion turns golden brown, add the guanciale, and once this is crispy add Italian sausage.

Stir continuously making sure it is cooked all over.

Add some more extra virgin olive oil and allow it to cook through.

When sausage becomes greyish brown, add peeled tomatoes. Stir gently and cook for 15 minutes on medium-low heat.

Add a touch of salt and press down on the tomatoes to release the juice. Leave to cook for 15 more minutes.

To Cook the pasta

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

Add rigatoni to the boiling water and cook for 13 minutes, (or follow packet instructions to ensure they’re al dente).

Stir pasta occasionally and once ready, scoop up a mug full of pasta water.

Make the Carbonara Sauce

Separate the egg white and the yolk then whisk egg yolks in a bowl.

Add 4 generous tablespoons of Pecorino Romano. Mix the egg yolks and cheese with a fork until it thickens then add black pepper.

Mix a small amount of hot pasta water into the mix. The sauce should become a little runny, and the hot water should cook the egg yolks slightly.

Sprinkle fresh basil into the sauce, stir gently then add the pasta and Pecorino cheese.

Stir and toss until it becomes a pinkish color then add more Pecorino, and sprinkle black pepper on top.

Notes:

Flavor and Texture

Richness: This dish is known for its rich and hearty flavor, combining the savory elements of pork sausage, guanciale, and Pecorino Romano cheese.

Texture: Rigatoni is perfect for this dish because its ridges help capture the sauce, ensuring each bite is full of flavor.

Ingredient Tips

Guanciale: If using pancetta or bacon instead of guanciale, be aware that these substitutes have a slightly different flavor profile. Guanciale provides a unique, rich taste that’s integral to the dish.

Eggs: Using free-range or organic eggs is recommended for their superior taste and texture, but standard eggs can also be used.

Pecorino Romano: This cheese is key to the dish’s salty, tangy flavor. If substituting with Parmigiano-Reggiano, expect a milder taste.

Cooking Techniques

Guanciale and Sausage: Cooking these ingredients until the guanciale is crispy and the sausage is browned adds depth to the sauce. Continuous stirring ensures even cooking and prevents burning.

Tomato Sauce: Pressing the canned tomatoes helps create a rustic texture. Allowing the sauce to simmer ensures that flavors meld together.

Pasta Cooking

Al Dente: Cook the pasta until al dente to ensure it has the perfect texture when mixed with the sauce. It should still have a slight bite to it.

Pasta Water: Saving a cup of pasta water is essential. The starchy water helps adjust the sauce consistency and helps it cling to the pasta.

Sauce Preparation

Carbonara Sauce: The heat from the pasta water will slightly cook the egg yolks, creating a creamy sauce without scrambling the eggs. Adding Pecorino Romano to the egg yolks thickens the sauce.

Final Mixing: Ensure the pasta is well-coated with the sauce by thoroughly tossing it. The sauce should have a pinkish hue from the combination of tomatoes and carbonara mixture.

Adjusting the Recipe

Vegetarian Option: Omitting the meat and adding vegetables like mushrooms, bell peppers, or zucchini can create a delicious vegetarian alternative.

Seasoning: Be cautious with salt, especially with the addition of Pecorino Romano, which is already salty. Always taste and adjust seasoning before serving.

Serving Suggestions

Wine Pairing: A medium-bodied red wine such as Chianti, Sangiovese, or Montepulciano pairs beautifully with the rich flavors of this dish.

Presentation: Sprinkle extra Pecorino Romano and freshly ground black pepper on top before serving for an added touch of flavor and visual appeal.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 774 kcal | Carbohydrates: 65.5g | Protein: 29.6g | Fat: 43.5g

Frequently Asked Questions:

Can I use a different type of pasta instead of rigatoni?

Yes, you can use other types of pasta such as penne, ziti, or any other pasta that holds sauce well.

However, rigatoni is preferred for its ridges which capture the sauce effectively.

What can I substitute for guanciale if I can’t find it?

If guanciale is unavailable, you can substitute it with pancetta or bacon.

Keep in mind that the flavor will be slightly different as guanciale has a unique taste and texture.

How can I make this dish vegetarian?

To make a vegetarian version, omit the guanciale and Italian sausage.

You can add vegetables such as mushrooms, bell peppers, or zucchini to add texture and flavor.

Is it necessary to use free-range or organic eggs?

While free-range or organic eggs are preferred for their richer taste and better texture, you can use any eggs you have available.

Can I use a different cheese instead of Pecorino Romano?

Yes, you can use Parmigiano-Reggiano as a substitute, but it will alter the flavor slightly.

Pecorino Romano has a sharper and saltier taste that complements the dish well.

How do I know when the guanciale and sausage are properly cooked?

The guanciale should be crispy, and the sausage should be a greyish brown color.

Stir continuously to ensure even cooking and avoid burning.

Can I prepare the sauce in advance?

Yes, you can prepare the sauce in advance and refrigerate it.

Reheat it gently on the stove before adding it to the cooked pasta.

What should I do if the sauce is too thick?

If the sauce is too thick, you can add more reserved pasta water to achieve the desired consistency.

The starch in the pasta water helps the sauce cling to the pasta.

How can I adjust the seasoning in this recipe?

Taste the sauce before serving and adjust the salt and pepper to your preference.

Be cautious with salt, especially if using Pecorino Romano, as it is quite salty.

What wine pairs well with Pasta alla Zozzona?

A medium-bodied red wine such as Chianti, Sangiovese, or Montepulciano pairs well with Pasta alla Zozzona, complementing the rich flavors of the dish.