PASTA ALLA ZOZZONA ricetta GODURIOSA

Pasta alla Zozzona, Roman Pasta Recipe ■ Here you'll find everything: my books, the items I use in my videos, and the T-shirts. https://linktr.ee/rapanello ■ Here's the free official website: https://www.ziorapa.it/ ☕ Want to buy me a coffee? Support our activities for the price of a coffee. If you'd like to support my work with a small donation (just to keep me awake and ready to create new content!), you can do so here: 👉 paypal.me/cattaringabriele Thank you so much, even just a coffee warms the heart! ❤️ Pasta alla Zozzona It's not a mix between amatriciana and carbonara, even if some people think so. It has onions, so it's neither one nor the other, but a well-defined and now codified recipe of Roman cuisine. Zozzona is a "dirty" dish in name only: in reality, it's a quick, rich, and flavorful first course that everyone will enjoy with its generous and irresistible sauce. Ingredients (serves 3) • 300g rigatoni • 100g guanciale • 100g sausage • 300g tomato sauce • Half an onion • 2 egg yolks • 3 tablespoons pecorino romano • Salt and pepper to taste • (Optional) a pinch of chili pepper (Time: 40 minutes – Difficulty: 3/5 – ) Preparation • Prepare the meat base Place a large skillet on the stove and add the guanciale, cut into strips. Let it brown over medium heat without adding any other fat: it will release all its aroma and crispiness on its own. Add the peeled and chopped sausage and brown it with the guanciale until golden and fragrant. Once ready, remove the meat and set aside, leaving the rendered fat from the guanciale and sausage in the pan. • Prepare the sauce In the remaining fat, sauté the chopped onion for 3 minutes, until golden and soft. Return the browned meat to the pan, add the tomato sauce and, if needed, a little water. Season with salt, pepper, and, if desired, a pinch of chili pepper. Cook over medium heat for 25–30 minutes, until the sauce becomes thick and creamy. • Prepare the egg and pecorino cream While the sauce is cooking, bring the pot of water for the pasta to a boil. In a bowl, whisk the egg yolks with 2 tablespoons of pecorino, a pinch of salt and pepper, and a tablespoon of the pasta cooking water. Mix well until smooth and creamy. • Cook the pasta and combine everything. Cook the rigatoni until al dente and drain directly into the pan with the sauce. Toss well to blend the flavors; if necessary, add a little of the cooking water to thicken the sauce. Remove the pan from the heat and add the egg and pecorino cream. Toss quickly, then return to low heat for a minute, just enough to bind the sauce without curdling the eggs. • Serve and garnish Plate the pasta while still hot, sprinkle with grated pecorino, freshly ground black pepper, and—if you've saved them—a few crispy bacon cracklings on top. A robust, bold dish full of character, just like Rome. Tip If you want an even creamier version, you can add a drop of the cooking water at the end of the stirring process. And remember: Zozzona isn't made elegant, it's made with taste. #pastaallazozzona #romanrecipe #italiancuisine #traditionalrecipe #rigatoni #carbonaraandrelatives #pastawithtomatoes #homemaderecipe #romanpecorino #sundaydishes #rusticpasta #italiancuisine #italiancomfortfood #easyrecipes #romancuisine pasta alla zozzona, Roman recipe, rigatoni alla zozzona, Lazio cuisine, Roman first course, sausage and bacon, pasta with tomato and eggs, traditional recipe