Pasta alla Zozzona by @federicofusca
50 min
Medium
4 servings
🍝
500 g
Rigatoni
🥚
1
Whole Egg
🥚
4
Egg Yolks
🥓
3 slices
Guanciale
🌭
3
Sausage
🧅
1
Onion
🍅
300 g
Tomato Sauce
🧂
Salt
🌶️
Pepper
🧀
100 g
Pecorino Romano Cheese
Preparation Steps
Step 1/5
Boil rigatoni until al dente.
Step 2/5
Fry guanciale and sausage; set aside.
Step 3/5
Sauté onion; add tomato sauce.
Step 4/5
Mix eggs, yolks, cheese, salt, pepper.
Step 5/5
Combine pasta, meats, egg mixture.
Composition
Ingredients
Types
Pasta, Dairy, Meat, Vegetables, Seasoning
Ingredients
Rigatoni, Whole egg, Egg yolks, Guanciale, Sausage, Onion, Tomato sauce, Salt, Pepper, Pecorino Romano cheese
Allergens
Gluten, Eggs, Dairy
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
pot, pan, mixing bowl
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Creamy, Crunchy
Flavors
Savory, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 1-2 days (covered), freezer : up to 1 month (airtight container)