Pasta alla Zozzona
Ingredients: rigatoni pasta, eggs, thick Italian sausage, guanciale, onion · 70 min cook time · 800kcal · ~₩22,000
Ingredients
300g rigatoni pasta, 3개 eggs, 1개 thick Italian sausage, 150g guanciale, 0.5개 onion, 800g peeled tomatoes, 4Tbsp Pecorino Romano, 3Tbsp extra virgin olive oil, 10g fresh basil, 1Tbsp salt, 5g pepper
Instructions
1. Prepare the peeled tomatoes by squashing them gently with a fork in a bowl.
2. Remove the skin from the guanciale and trim off any excessive pepper or herbs if present. Cut the guanciale into strips, aiming for pieces with fat, meat, and fat.
3. Remove the skin from the Italian sausage by cutting it and then washing the sausage meat.
4. Heat 3 tablespoons of extra virgin olive oil in a fry pan over medium-low heat. Add the chopped onion and sauté gently for at least 7 minutes until golden.
5. Add the guanciale to the pan with the onions and spread it around to cook, allowing the fat to render and become crispy.
6. Once the guanciale has released its oil and is becoming crispy, add the Italian sausage. Break up the sausage into small pieces with a spoon or spatula.
7. When the sausages are gray/brown and tender, and the guanciale and onions are ready, add the squashed peeled tomatoes to the pan. Mix everything together.
8. Cover the pan with a lid and cook the sauce on medium-low heat for about 30 minutes, stirring occasionally.
9. While the sauce is cooking, bring a large pot of water to a boil. Add a generous tablespoon of sea salt to the boiling water.
10. Add the rigatoni pasta to the boiling water and stir immediately. Cook for 13 minutes until al dente, stirring two more times during cooking to prevent sticking.
11. Prepare the egg mix: Separate the egg yolks from the whites (you'll need 3 egg yolks for 300g pasta). Beat the egg yolks in a bowl.
12. Add about 4 generous tablespoons of Pecorino Romano to the beaten egg yolks. Season with black pepper. Mix well until very thick.
13. Gradually add some pasta water to the egg and cheese mixture, stirring constantly, until it becomes a runny, creamy consistency. The heat from the pasta water will gently cook the eggs.
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