RomanItalian
Pasta alla Zozzona
by Gambero Rosso · 452K subscribers on YouTube
A Roman-style pasta dish combining elements of carbonara, amatriciana, and gricia, enriched with egg yolks from free-range chickens. Rigatoni is tossed with guanciale, red onion, chili, peeled tomatoes, pecorino, and egg yolks for a creamy, rustic sauce.
- Difficulty
- medium
Ingredients
10 items- RigatoniUse rigatoni or other short pasta
- GuancialeCured pork cheek, sliced into strips
- Red OnionRed onion, sliced
- Chili PepperChili pepper, to taste
- Peeled TomatoesPeeled tomatoes, crushed
- EggsEgg yolks only; use 2-3 yolks per serving
- Pecorino RomanoGrated, to taste
- Olive OilExtra virgin olive oil, for cooking and finishing
- SaltSalt, for pasta water
- Black Pepper(optional) — Black pepper, freshly ground, to taste
Method
- Bring a large pot of salted water to a boil and add rigatoni pasta.
- While pasta cooks, slice the guanciale into strips.
- Slice the red onion.
- In a large pan, heat a drizzle of olive oil. Add the guanciale and red onion, along with a splash of water and some chili, and cook gently until the onion is soft and the guanciale renders its fat.
- Add the peeled tomatoes, crushing them with a fork. Cook for about 5 minutes, stirring occasionally.
- When the pasta is al dente, drain it and add it to the pan with the sauce. Toss well to combine.
- Separate the egg yolks from the whites (use only the yolks). Check each yolk for freshness.
- Add the egg yolks to the pasta and toss vigorously until the yolks coat the pasta and create a creamy sauce.
- Add generously grated pecorino cheese and mix well.
- Finish with a drizzle of raw olive oil and a grinding of black pepper. Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
