ITALIAN “DIRTY” PASTA: PASTA ALLA ZOZZONA
PASTA ALLA ZOZZONA is a typical first course of Roman cuisine and as the name already suggests, it is really very, but very rich, it is the sum of amatriciana and carbonara.
If you have cholesterol problems or weight problems in general, this dish should be prepared only as a weekly extravaganza….
The term “dirty-style” would have the meaning of “dirty,” but combined with this recipe it means “yummy,” “very messy.”
SERVINGS:4
INGREDIENTS:
- 11 oz of Penne or Rigatoni pasta
- 7 oz of guanciale
- 1/2 onion
- 2 sausage (pork is good)
- 1 cup of tomato sauce
- 1 cup of Pecorino Romano cheese
- black pepper, freshly ground to taste
- salt to taste
- 1 egg yolk
METHOD
- Melt the finely chopped guanciale in a pan without fat until the fat is translucent.
- Add the finely chopped onion and fry.
- Chop the sausage and fry it in the pan as well.
- Pour in the tomato sauce and let the sauce simmer gently.
- In the meantime, cook the pasta al dente.
- Strain the pasta, reserving some of the cooking water.
- Add the pasta to the sauce in the pan and simmer for 1 minute, then mix well.
- Remove the pan from the heat.
- Now season with pecorino as well as plenty of pepper and salt, folding in well.
- If the pasta is too dry, stir in spoonfuls of pasta water until the sauce is creamy.
- Mix in the yolk and serve immediately.
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