Pasta alla Zozzona by @federicofusca

N/A
Medium

4 servings

🍝

500 g

Mezzemaniche Pasta

🥚

1 large egg

Whole Egg

🥚

72 g

Egg Yolks

🥓

100 g

Guanciale

🌭

300 g

Sausage

🍅

300 g

Tomato Passata

🧂

1.5 g

Salt

🌶️

1 g

Pepper

🧀

100 g

Pecorino Romano

🍷

60 ml

White Wine

Preparation Steps

  1. Step 1/13

    Bring a large pot of generously salted water to a boil for the mezzemaniche pasta.

    salt
    mezzemaniche pasta
    🥄wooden spoon

  2. Step 2/13

    Cut the 100 g guanciale into small strips and remove the pork sausage from its casings.

    guanciale
    pork sausage
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Finely grate the 100 g Pecorino Romano cheese. Set aside a small amount for serving.

    Pecorino Romano cheese
    🧀box grater
    🥣mixing bowl

  4. Step 4/13

    Whisk 1 whole egg, 4 egg yolks, most of the grated Pecorino Romano cheese, and black pepper until thick and smooth.

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

  5. Step 5/13

    Cook the guanciale in a large skillet over medium heat until its fat renders and the strips turn crisp.

    guanciale
    🥄wooden spoon

  6. Step 6/13

    Add the pork sausage to the skillet and break it into small pieces. Cook until browned and fully cooked.

    pork sausage
    🥄wooden spoon

  7. Step 7/13

    Pour 60 ml dry white wine into the skillet and scrape up the browned bits. Simmer until the wine has mostly evaporated.

    dry white wine
    🥄wooden spoon

  8. Step 8/13

    Stir the 300 g tomato passata into the meat. Simmer the sauce gently until slightly thickened.

    tomato passata
    guanciale
    pork sausage
    🥄wooden spoon

  9. Step 9/13

    Cook the 500 g mezzemaniche pasta in boiling water until al dente. Reserve about 240 ml pasta water before draining.

    mezzemaniche pasta
    🥄pasta strainer
    🥄ladle

  10. Step 10/13

    Add the drained pasta to the tomato and pork sauce. Toss over low heat until evenly coated.

    mezzemaniche pasta
    tomato passata
    guanciale
    pork sausage
    🥢tongs
    🥄wooden spoon

  11. Step 11/13

    Remove the skillet from the heat and add the egg-cheese mixture. Toss continuously to form a creamy sauce without scrambling the eggs.

    whole egg
    egg yolk
    Pecorino Romano cheese
    black pepper
    🥢tongs

  12. Step 12/13

    Add reserved pasta water a little at a time until the sauce is glossy and loose. Taste and adjust with salt and black pepper.

    salt
    black pepper
    🥢tongs
    🥄ladle

  13. Step 13/13

    Serve immediately and finish each portion with the reserved Pecorino Romano cheese and extra black pepper.

    Pecorino Romano cheese
    black pepper
    🥢tongs

Composition

Ingredients

Types

Grains, Pasta, Eggs, Meat, Pork, Vegetables, Tomato products, Seasonings

Ingredients

Mezzemaniche pasta, Whole egg, Egg yolks, Guanciale, Sausage, Tomato passata, Salt, Pepper, Pecorino romano, White wine

Allergens

Gluten, Eggs

Dietetics

Dietary regimen

High-protein, Low-sugar

Calories

890 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 88g, Fat: 39g, Saturated fat: 15g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 4.2mg, Sodium: 1120mg, Potassium: 620mg, Phosphorus: 650mg

Vitamins

Vitamin A: 215µg, Vitamin B12: 2.1µg, Vitamin D: 1.6µg, Vitamin C: 7mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, whisk, box grater, wooden spoon, pasta strainer, tongs, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta dish

Occasions

Lunch, Dinner, Family meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman, Lazio

Geographic

Italy, Lazio

Various

Aspect

Texture

Creamy, Silky, Chewy, Tender, Crispy

Flavors

Savory, Salty, Rich, Umami, Tangy, Peppery, Porky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the egg-based pasta at room temperature for more than 2 hours.,Serve immediately for the best creamy texture.), fridge : 3 days (Cool quickly and refrigerate in an airtight container.,Reheat gently in a skillet with a splash of water; ensure leftovers are steaming hot.), freezer : 30 days (Freezing is possible but not recommended because the egg-and-cheese sauce may separate.,Freeze in an airtight freezer-safe container.)