How to Make PASTA ALLA ZOZZONA - The Cousin of Carbonara who Likes Red Sauce

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Break the canned tomatoes down by pressing them gently with a fork in a bowl.
2. Remove the skin from the guanciale with a knife, keeping the fat, then cut it into thin strips and then bite-size pieces.
3. Cut a shallow slit in the sausage, peel off the skin, flatten the meat with the side or tip of a knife and break it into smaller pieces.
4. Heat 3 tablespoons of extra virgin olive oil in a frying pan, add the chopped onion and cook on medium heat for up to 7 minutes, reducing the heat if it browns too much.
5. When the onion is golden brown, add the guanciale; once it is crispy, add the sausage. Stir constantly until cooked all over.
6. Add a little more extra virgin olive oil and let the meat cook through.
7. When the sausage turns greyish brown, add the tomatoes, stir gently and simmer on medium-low heat for 15 minutes.
8. Add a touch of salt, press the tomatoes to release their juice, and cook for 15 more minutes.
9. Bring a large pot of water to the boil with a generous tablespoon of sea salt, then cook the rigatoni for 13 minutes or until al dente, stirring occasionally.
10. Before draining, scoop out a mugful of the pasta water.
11. Separate the egg whites from the yolks and whisk the yolks in a bowl.
12. Add 4 generous tablespoons of Pecorino Romano and mix with a fork until thickened, then add black pepper.
13. Stir in a small amount of hot pasta water; the sauce should be slightly runny and the hot water should partly cook the yolks.
14. Stir in the fresh basil, then add the pasta and Pecorino and toss until the pasta turns a pinkish colour.
15. Add more Pecorino and sprinkle black pepper on top to serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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