ZOZZONA - DIRTY PASTA!!! Forget CARBONARA: give these other roman pasta recipes a chance.

Zozzona - dirty pasta!!! “Pasta alla Zozzona” roughly translates to “Dirty Pasta,” a provocative name which you’ll understand when you taste it! It shares the guanciale and cheesy egg sauce of a classic carbonara, but with the addition of tomato, and crumbled sausage.Pasta alla Zozzona is one of the most delicious Roman pastas you've never heard of before, but have probably tasted! That's because Zozzona is a combination of four classic Roman pastas (Carbonara, Amatriciana, Cacio e pepe and Alla Gricia), with italian pork sausage. Once all the ingredients come toghether, you are left you you with an explosion of flavours and a dish you won't soon forget! Ingredients for 4 persons: 0,7lb/320g of paccheri. 0,55lb/250g of italian pork sausage. 0,44lb/200g of guanciale. 0,77lb/350g of peeled cherry tomatoes. 0,22lb/100g of Pecorino Romano (60g for the mixture, 40g for stir). 4 yolks. Salt. Black pepper. Method: Cut the guanciale into strips; peel the sausage and cut it into chunks; grate the Pecorino. Brown the guanciale in a pan, drain and reserve the fat. Separate the yolks from the whites; mix the yolks with Pecorino and a spoon of guanciale fat; add a little cooking water, cracked pepper and make creamy; pasteurize in a bain-marie. Brown the sausage in a pan with a spoon of fat, add the peeled cherry tomatoes, salt, pepper and cook, covered, for 10 minutes. Cook the paccheri in plenty of salted water. Halfway through cooking, drain the pasta in the pan and finish cooking with cooking water. Stir with the egg mixture, crispy bacon and Pecorino. Serve with plenty of sauce and cracked pepper. EAT or PASS? At the end of each video we’ll ask you if you eat or pass; if you liked the recipe, please like and comment with “eat” (or what you prefer, we will be happy to answer your questions), otherwise comment with “pass”. If you would like: subscribe, like, share and comment. Thanks for watching! Cook with joy.