Pasta alla Zozzona - The Secret Roman Pasta I Can't Stop Making

By Sip and Feast · 45 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. Render the pancetta or guanciale in a large pan over medium heat until most of the fat is out. Remove it to a plate.
3. Add the sausage, raise the heat to medium-high, and break it up as it browns. Add the onion and cook a few more minutes until the sausage is cooked through and the onion is translucent.
4. Stir in the crushed red pepper for 30 seconds, then add the white wine and cook until it has reduced by about half.
5. Add the passata, bring to a simmer, then lower to medium-low and let it cook uncovered while the pasta boils.
6. Cook the pasta in the boiling water until 1 minute short of al dente, and reserve 1 cup of the pasta water.
7. Mix the egg, egg yolks, Pecorino and plenty of black pepper into a paste.
8. Add the pasta to the sauce and cook about 1 minute until al dente, stirring so it absorbs the sauce.
9. Take the pan off the heat, stir in the egg mixture to coat the pasta, adding a little pasta water if it is dry. Season with salt and pepper to taste, and serve topped with the reserved crispy pancetta and extra Pecorino.

Summarized from Sip and Feast's video. Watch it for the details.

More recipes with

OnionEggCheesePastaSausagePecorino cheesePassataRigatoni pasta