Pasta alla Zozzona by @federicofusca

50 min
Medium

4 servings

🍝

500 g

Rigatoni

🥚

1

Whole Egg

🥚

4

Egg Yolks

🥓

3

Guanciale Slices

🌭

3

Sausages

🧅

1

Onion

🍅

300 g

Tomato Sauce

🧂

Salt

🌶️

Pepper

🧀

100 g

Pecorino Romano

Preparation Steps

  1. Step 1/5

    Boil water and cook rigatoni until al dente.

    🍝Rigatoni
    🧂Salt

  2. Step 2/5

    Fry guanciale and sausages in a pan.

    🥓Guanciale slices
    🌭Sausages

  3. Step 3/5

    Mix eggs, yolks, and Pecorino Romano in a bowl.

    🥚Whole egg
    🥚Egg yolks
    🧀Pecorino Romano
    🥣Bowl
    🍴Whisk

  4. Step 4/5

    Combine pasta with meat, then add egg mixture.

    🍝Rigatoni
    🥓Guanciale slices
    🌭Sausages
    🥚Whole egg
    🥚Egg yolks
    🧀Pecorino Romano
    🍳Pan

  5. Step 5/5

    Serve hot, garnished with extra Pecorino and pepper.

    🧀Pecorino Romano
    🌶️Pepper
    🧀Grater

Composition

Ingredients

Types

Pasta, Dairy, Meat, Vegetables, Seasoning

Ingredients

Rigatoni, Whole egg, Egg yolks, Guanciale slices, Sausages, Onion, Tomato sauce, Salt, Pepper, Pecorino Romano

Allergens

Gluten, Eggs, Dairy

Dietetics

Dietary regimen

Ketogenic, Low carb

Calories

650 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 75g, Sugar: 8g, Fat: 35g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 1200mg, Calcium: 250mg, Iron: 2mg

Vitamins

Vitamin A: 300µg, Vitamin D: 1.2µg, Vitamin B12: 0.9µg, Vitamin C: 10mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Pot, Pan, Bowl, Whisk, Grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy, Silky

Flavors

Savory, Umami, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (in an airtight container)