Pasta alla Zozzona by @federicofusca

N/A

4 servings

🍝

500 g

Rigatoni

🥚

50 g

Whole Egg

🥚

68 g

Egg Yolks

🥓

100 g

Guanciale

🌭

300 g

Sausage

🧅

150 g

Onion

🍅

300 g

Tomato Passata

🧂

1.5 g

Salt

🌶️

1 g

Pepper

🧀

150 g

Pecorino Romano

Preparation Steps

  1. Step 1/12

    Finely grate the 150 g Pecorino Romano and set it aside.

    🧀Pecorino Romano
    🧀box grater

  2. Step 2/12

    Dice the 1 onion into small pieces. Cut the 4 slices of guanciale into short strips.

    onion
    guanciale
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Remove the casings from the 3 pork sausages. Break the sausage meat into small pieces.

    pork sausage
    🔪chef's knife
    🪵cutting board

  4. Step 4/12

    Bring a large pot of generously salted water to a boil. Cook the 500 g rigatoni until very al dente, about 2 minutes less than the package instructions.

    rigatoni
    salt
    🍲large pot
    🥄wooden spoon

  5. Step 5/12

    Cook the guanciale strips in a cold large skillet over medium heat until crisp and the fat has rendered, about 5 minutes. Transfer the crisp guanciale to a plate, leaving the rendered fat in the skillet.

    guanciale
    🍳large skillet
    🥄wooden spoon
    🥢tongs

  6. Step 6/12

    Add the diced onion to the rendered guanciale fat and cook until softened, about 4 minutes. Add the sausage meat and cook until browned, breaking it up with a wooden spoon, about 6 minutes.

    onion
    pork sausage
    🍳large skillet
    🥄wooden spoon

  7. Step 7/12

    Pour the 300 g tomato passata into the skillet and season with black pepper. Simmer the sauce until slightly thickened, about 8 minutes.

    tomato passata
    black pepper
    🍳large skillet
    🥄wooden spoon

  8. Step 8/12

    Crack 1 whole egg and add 4 egg yolks to a mixing bowl. Whisk in the grated Pecorino Romano and black pepper until a thick cream forms.

    whole egg
    egg yolk
    🧀Pecorino Romano
    black pepper
    🥣mixing bowl
    🥄whisk

  9. Step 9/12

    Reserve 240 ml (1 cup) of pasta water, then drain the rigatoni. Add the drained rigatoni to the tomato and sausage sauce.

    rigatoni
    🫗colander
    🍳large skillet

  10. Step 10/12

    Toss the pasta in the sauce over low heat for 1 minute. Add 120 ml (1/2 cup) reserved pasta water and toss until the sauce coats the rigatoni.

    rigatoni
    tomato passata
    pork sausage
    🍳large skillet
    🥢tongs

  11. Step 11/12

    Remove the skillet from the heat and wait 30 seconds. Add the egg and Pecorino mixture, then toss vigorously until glossy and creamy.

    whole egg
    egg yolk
    🧀Pecorino Romano
    rigatoni
    🍳large skillet
    🥢tongs

  12. Step 12/12

    Add the crisp guanciale and toss to combine. Divide the pasta among 4 bowls and finish with extra black pepper.

    guanciale
    black pepper
    rigatoni
    🍳large skillet
    🥢tongs

Composition

Ingredients

Types

Grains, Pasta, Eggs, Meat, Pork, Vegetables, Alliums, Tomato products, Seasonings, Dairy, Cheese

Ingredients

Rigatoni, Whole egg, Egg yolks, Guanciale, Sausage, Onion, Tomato passata, Salt, Pepper, Pecorino Romano

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

High-protein, Low-sugar

Calories

1020 kcal

Macro nutrients

Protein: 47g, Carbohydrates: 101g, Fat: 45g, Saturated fat: 16g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 420mg, Iron: 6.2mg, Potassium: 690mg, Sodium: 1240mg, Phosphorus: 690mg

Vitamins

Vitamin A: 190µg, Vitamin B12: 1.8µg, Vitamin C: 7mg, Vitamin D: 1.4µg, Folate: 105µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

12 steps

Equipments

Utensils

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

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, Tender, Silky, Meaty

Flavors

Savory, Salty, Rich, Umami, Peppery, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 1 month (Freeze in an airtight freezer-safe container,Egg-based sauce may separate after thawing)