Lazio, the Italian area of which Rome is the capital, has 4 well-known easy traditional pasta dishes with related substances:
- Cacio pepe: pecorino + black pepper
- Gricia: guanciale + pecorino + black pepper
- Carbonara: guanciale + pecorino + black pepper + egg yolk
- Amatriciana: guanciale + pecorino + black pepper + white wine + chilli flakes
Lately my buddy Melvin identified that there’s a fifth one known as Zozzona, which I had by no means heard of earlier than. Nevertheless it seems that it has been round for the reason that Nineteen Sixties and it’s exceptionally tasty. Zozzona is sort of a marriage of Carbonara and Amatriciana, however with out the wine and chilli, and with the addition of onion and salsiccia (Italian pork sausage). Some individuals say it’s a mixture of all 4 of the classics and was invented to make use of leftovers from these 4, however that isn’t right as salsiccia and onion are in neither of them.
Zozzo is a Roman phrase meaning one thing ample, greasy, succulent, and wealthy, and that’s precisely what this pasta is like. It additionally jogs my memory of the Italian phrase ingozzarsi, which suggests to stuff your self with meals. The egg yolks and tomato combine very effectively to turn into a creamy but ‘recent’ (as in balanced fairly than heavy) sauce. The pecorino, guanciale, and salsiccia present nice depth of taste. That is consolation meals at its finest.
Some recipes name for passata (sieved tomatoes), different recipes for canned cherry tomatoes. I made a decision to make use of recent cherry tomatoes as they’re ample for the time being, and to present a contact of summer season to this dish. I favored the recent taste they supplied however not a lot the skins, so I’ll in all probability use passata any further.
Rigatoni is the standard pasta form for this, as items of salsiccia and guanciale get contained in the tubes, and the ridges are nice for holding the sauce. Different quick ribbed pasta tubes akin to mezze maniche would additionally work.
Components
For two servings
- 160 grams (.35 lb) rigatoni
- 250 grams (1 cup) sieved tomatoes (passata) or cherry tomatoes, halved
- 50 grams (1 small) minced onion
- 75 grams (3 oz) guanciale (or pancetta), sliced into skinny strips
- 150 grams (.33 lb) salsiccia (Italian sausage), taken out of its casing
- 25 grams (1 oz) freshly grated pecorino romano + extra for garnish
- 2 egg yolks
- 1 Tbsp olive oil
- salt and freshly floor black pepper
Directions
Warmth a tablespoon of olive oil in a frying pan and add 75 grams of guanciale in strips.
Stir over medium warmth till the guanciale is golden brown (however not fully crisped up) and has launched fairly a little bit of fats.
Take the guanciale out of the pan with a strainer, and reserve.
Add 50 grams of minced onion to the pan with the fats from the guanciale.
Stir over medium warmth till the onion is tender, 5 to 10 minutes.
Within the meantime, convey a pot of water to a boil for the pasta.
Add 150 grams of salsiccia meat and improve the warmth.
Stir with two picket spatulas, breaking apart the salsiccia, till the salsiccia is damaged up and beginning to colour.
Add 250 grams of sieved tomatoes or halved cherry tomatoes.
Add the reserved guanciale and season with freshly floor black pepper. (Don’t season with salt, because the guanciale, salsiccia, and pecorino already present loads of salt.) Stir and cut back the warmth to medium as quickly because it boils.
Boil 160 grams of rigatoni in ample salted water for the time indicated on the package deal for al dente.
Simmer the sauce till the sieved tomatoes have thickened or the cherry tomatoes have fallen aside. If utilizing cherry tomatoes, chances are you’ll want so as to add some pasta cooking water.
Within the meantime, place 2 egg yolks in a bowl.
Whisk the egg yolks.
Add 25 grams of freshly grated pecorino.
Whisk to combine the cheese with the egg yolks.
Wait till the pasta is nearly achieved, then slowly add only a little bit of the pasta cooking water to the egg yolk and pecorino combination, whereas whisking. Just some tablespoons is ample (I solely used half the quantity you see within the picture).
That is to loosen and mood the egg yolk and cheese combination. When you add an excessive amount of pasta cooking water or too rapidly, you’ll get scrambled eggs fairly than a creamy sauce.
Flip the warmth to very low when the sauce is prepared.
Drain the pasta when it’s al dente, and add it to the sauce.
Toss over low warmth for about 1 minute, till the pasta is coated with the sauce, then flip off the warmth.
Be sure the warmth is off, then add the egg yolk and pecorino combination to the pasta.
Stir to combine.
Serve without delay on preheated plates, sprinkled with some extra freshly grated pecorino, and a splash of freshly floor black pepper.
