{"id":427,"date":"2021-11-16T11:57:26","date_gmt":"2021-11-16T16:57:26","guid":{"rendered":"https:\/\/blog.casapaceegioia.com\/blog\/?post_type=cp_recipe&p=427"},"modified":"2021-11-16T11:57:26","modified_gmt":"2021-11-16T16:57:26","slug":"pasta-alla-zozzona","status":"publish","type":"cp_recipe","link":"https:\/\/blog.casapaceegioia.com\/blog\/recipes\/pasta-alla-zozzona\/","title":{"rendered":"Pasta alla Zozzona"},"content":{"rendered":"

I found this recipe in Giallo Zafferano and made some modifications. It’s delicious, easy, filling, and everyone I have made it for loves it. It combines elements of the famous Roman trio of first-course pastas: Carbonara, Amatriciana, and Cacio e Pepe. <\/h2>\n

Ingredients<\/h3>\n
\n
320<\/span> g<\/span> Rigatoni or Mezzi Rigatoni<\/span><\/div>\n
250<\/span> g<\/span> Italian sausage<\/span><\/div>\n
350<\/span> g<\/span> Canned, whole, peeled, San Marzano Tomatoes, crushed<\/span><\/div>\n
4<\/span> <\/span> Egg yolks<\/span><\/div>\n
200<\/span> g<\/span> Guanciale or pancetta<\/span><\/div>\n
60<\/span> g<\/span> Grated Pecorino-Romano cheese, or Parmigiano Reggiano<\/span><\/div>\n
40<\/span> g<\/span> Grated cheese Pecorino-Romano Cheese, or Parmigiano Reggiano to mix in<\/span><\/div>\n
Extra virgin olive oil to taste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Put a large pot of water on to boil the pasta.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Slice the guanciale into strips. Drizzle some olive oil in a pan large enough to accommodate the pasta later. Add the guanciale and start to cook it over low-medium heat. <\/p>\n<\/div>\n<\/div>\n

\n
\n

If the sausage is in a casing, remove it and cut it into chunks and cook it in the pan with the guanciale. <\/p>\n<\/div>\n<\/div>\n

\n
\n

When the meats are well browned, add the tomatoes to the pan and cook, covered, for another 10 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Meanwhile, pour the egg yolks into a bowl and add the 60 grams of grated cheese. Mix them well to create a cream. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Boil the pasta. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Add a ladle of the pasta cooking water to the egg yolks and cheese mixture to thin it out. <\/p>\n<\/div>\n<\/div>\n

\n
\n

When the pasta is al dente, drain it and pour it into the pan with the sauce and mix well. Remove from heat. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour in the mixture of egg yolks and cheese and stir well. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Mix in the remaining cheese before serving. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Buon Appetito! <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":431,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-427","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nPasta alla Zozzona - Blog e Gioia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.casapaceegioia.com\/blog\/recipes\/pasta-alla-zozzona\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta alla Zozzona - Blog e Gioia\" \/>\n<meta property=\"og:description\" content=\"I found this recipe in Giallo Zafferano and made some modifications. It's delicious, easy, filling, and everyone I have made it for loves it. 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