La Zozzona di Bosco by @federicofusca

N/A

4 servings

🍝

400 g

Pasta

🍄

200 g

Porcini Mushrooms

🌭

200 g

Sausage

🥓

200 g

Guanciale

🍅

100 g

Tomato

🥚

100 g

Eggs

🧀

200 g

Pecorino Cheese

🧂

1.5 g

Salt

🌶️

1 g

Pepper

Preparation Steps

  1. Step 1/13

    Bring a large pot of generously salted water to a boil.

    salt
    🍲large pot

  2. Step 2/13

    Clean the porcini mushrooms and slice them into bite-size pieces.

    porcini mushrooms
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Dice the guanciale and remove the sausage meat from its casings.

    guanciale
    Italian sausage
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Grate the pecorino cheese finely and whisk it with the eggs and black pepper in a mixing bowl.

    semi-aged sweet pecorino cheese
    eggs
    black pepper
    🧀box grater
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/13

    Cook the diced guanciale in a large cold skillet over medium heat until crisp and its fat has rendered, about 5 minutes.

    guanciale
    🍳large skillet
    🥄wooden spoon

  6. Step 6/13

    Add the sausage meat to the skillet and break it up until browned, about 4 minutes.

    Italian sausage
    🍳large skillet
    🥄wooden spoon

  7. Step 7/13

    Add the sliced porcini to the skillet and sauté until tender, about 5 minutes.

    porcini mushrooms
    🍳large skillet
    🥄wooden spoon

  8. Step 8/13

    Add the tomato and simmer the sauce until slightly reduced, about 3 minutes.

    tomato
    🍳large skillet
    🥄wooden spoon

  9. Step 9/13

    Cook the pasta in the boiling water until 2 minutes shy of al dente, reserving 1 cup of cooking water before draining.

    pasta
    🍲large pot
    🫗colander
    🥄ladle

  10. Step 10/13

    Transfer the drained pasta to the skillet and toss it with the pork and mushroom sauce.

    pasta
    Italian sausage
    guanciale
    porcini mushrooms
    tomato
    🍳large skillet
    🥢tongs

  11. Step 11/13

    Add a little reserved pasta water and toss until the pasta is glossy and al dente.

    pasta
    🍳large skillet
    🥢tongs
    🥄ladle

  12. Step 12/13

    Remove the skillet from the heat and quickly toss in the egg and pecorino mixture to make a creamy sauce.

    eggs
    semi-aged sweet pecorino cheese
    black pepper
    🍳large skillet
    🥢tongs

  13. Step 13/13

    Loosen the sauce with more reserved pasta water if needed, then serve immediately with extra black pepper.

    black pepper
    🍳large skillet
    🥢tongs
    🥄ladle

Composition

Ingredients

Types

Grains, Mushrooms, Meat, Vegetables, Eggs, Seasonings

Ingredients

Pasta, Porcini mushrooms, Sausage, Guanciale, Tomato, Eggs, Pecorino cheese, Salt, Pepper

Allergens

Gluten, Egg

Dietetics

Dietary regimen

to inform

Calories

980 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 79g, Fat: 53g, Saturated fat: 21g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 410mg, Iron: 4.2mg, Potassium: 690mg, Sodium: 1280mg

Vitamins

Vitamin A: 250µg, Vitamin B12: 2.1µg, Vitamin C: 5mg, Vitamin D: 1.3µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, mixing bowl, box grater, wooden spoon, tongs, colander, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Chewy, Tender, Meaty

Flavors

Savory, Umami, Salty, Peppery, Smoky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked pasta containing egg, cheese, and pork out longer than 2 hours.), fridge : 2 days (Store in an airtight container at or below 4°C / 40°F.,Reheat thoroughly in a skillet with a splash of water.), freezer : 1 month (Freeze in an airtight container.,Texture and egg-based sauce may separate after thawing.)