Pasta alla Zozzona by @federicofusca

N/A

4 servings

🍝

500 g

Mezzemaniche Pasta

🥚

1

Egg

🟡

72 g

Egg Yolk

🥓

90 g

Guanciale

🌭

250 g

Sausage

🍅

300 g

Tomato Passata

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🧀

100 g

Pecorino Romano

🍷

60 ml

White Wine

Preparation Steps

  1. Step 1/15

    Finely grate the Pecorino Romano cheese and set it aside.

    Pecorino Romano cheese
    🧀Grater
    🥣Mixing bowl

  2. Step 2/15

    Cut the guanciale into small strips and remove the casings from the Italian pork sausage.

    🥓Guanciale
    Italian pork sausage
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/15

    Whisk the whole egg and egg yolks with about two-thirds of the grated Pecorino Romano cheese.

    Whole egg
    🟡Egg yolk
    Pecorino Romano cheese
    🥣Mixing bowl
    🌀Whisk

  4. Step 4/15

    Season the egg mixture with black pepper and whisk until thick and smooth.

    Black pepper
    🥣Mixing bowl
    🌀Whisk

  5. Step 5/15

    Bring a large pot of salted water to a rolling boil over the stovetop.

    🧂Salt
    🍲Large pot

  6. Step 6/15

    Cook the guanciale in a cold large skillet over medium heat until golden and crisp.

    🥓Guanciale
    🍳Large skillet
    🥄Wooden spoon

  7. Step 7/15

    Add the crumbled Italian pork sausage to the skillet and cook until browned.

    Italian pork sausage
    🍳Large skillet
    🥄Wooden spoon

  8. Step 8/15

    Pour dry white wine into the skillet and scrape up the browned bits.

    Dry white wine
    🍳Large skillet
    🥄Wooden spoon

  9. Step 9/15

    Add the tomato passata and simmer the sauce until slightly thickened, about 10 minutes.

    🍅Tomato passata
    🍳Large skillet
    🥄Wooden spoon

  10. Step 10/15

    Cook the mezzemaniche pasta in boiling water until very al dente, about 2 minutes less than package directions.

    🍝Mezzemaniche pasta
    🍲Large pot
    🥄Wooden spoon

  11. Step 11/15

    Reserve 240 ml of pasta water and drain the mezzemaniche pasta.

    🍝Mezzemaniche pasta
    🫗Colander
    🍲Large pot

  12. Step 12/15

    Toss the drained pasta with the sausage and tomato sauce over low heat.

    🍝Mezzemaniche pasta
    🍅Tomato passata
    🥓Guanciale
    Italian pork sausage
    🍳Large skillet
    🥢Tongs

  13. Step 13/15

    Remove the skillet from the heat and stir in the egg-cheese mixture.

    Whole egg
    🟡Egg yolk
    Pecorino Romano cheese
    🍳Large skillet
    🥢Tongs

  14. Step 14/15

    Add reserved pasta water gradually and toss until the sauce becomes glossy and creamy.

    🍝Mezzemaniche pasta
    🍳Large skillet
    🥢Tongs

  15. Step 15/15

    Serve immediately with the remaining Pecorino Romano cheese and additional black pepper.

    Pecorino Romano cheese
    Black pepper
    🍳Large skillet

Composition

Ingredients

Types

Grains, Eggs, Meat, Vegetables, Seasonings

Ingredients

Mezzemaniche pasta, Egg, Egg yolk, Guanciale, Sausage, Tomato passata, Salt, Pepper, Pecorino romano, White wine

Allergens

Gluten, Egg

Dietetics

Dietary regimen

to inform

Calories

910 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 105g, Fat: 35g, Saturated fat: 14g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 360mg, Iron: 5.2mg, Potassium: 720mg, Sodium: 1180mg

Vitamins

Vitamin A: 210µg, Vitamin B12: 1.9µg, Vitamin C: 8mg, Vitamin D: 1.8µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

15 steps

Equipments

Utensils

Chef's knife, Cutting board, Large pot, Large skillet, Mixing bowl, Whisk, Wooden spoon, Colander, Tongs, Grater

Appliances

Stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Rome

Various

Aspect

Texture

Creamy, Chewy, Silky, Crispy, Saucy

Flavors

Savory, Salty, Rich, Umami, Tangy, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave at room temperature longer than 2 hours.,Discard leftovers left out longer than 2 hours.), fridge : 3 days (Cool quickly before refrigerating.,Store in an airtight container at or below 4°C / 40°F.,Reheat thoroughly before serving.), freezer : 1 month (Freeze in an airtight freezer-safe container.,The egg-based sauce may separate after thawing.,Thaw overnight in the refrigerator.)