Do as the Romans do and master this traditional Pasta alla Zozzona recipe. This dish, prepared here by Chef Roberto Fracchioni, mixes the elements of three classic pastas cacio e pepe, carbonara and amatriciana, for a decadent and hearty meal. The name is a play on the word ‘Zozzo’, from the Roman dialect, meaning ‘dirty’. The word is a reference to the rich and rugged flavour combination. You’re going to definitely want to have an espresso and an amaro after this one.
While we’re on the subject of pasta, let’s take a minute to talk about pasta water. That starchy, salty, cloudy water is what takes your pasta from a good plate to a great plate. How so? Pasta water is a binding agent, bringing together your sauce and the pasta creating a cohesive, harmonious well-balanced dish.
The technique goes like this. When your pasta is 75% cooked, separate the pasta water from the pot and set it aside. One way to do this is to move the pasta to a separate finishing pan using tongs.
Then, stir through your sauce and slowly add pasta water back in, a ladle at a time. Stir and let the sauce reduce while your pasta continues to cook to al dente. This finishing technique will create luxuriously smooth, emulsified sauce. Divine! Remember to always finish with a quality, aromatic olive oil.
In conclusion, ditch your colander. And have a good time making this delectable Pasta alla Zozzona recipe.
PASTA ALLA ZOZZONA
A combinationi of cacio e pepe, carbonara and amatriciana pastas.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: Serves 6 1x
- 1 package of rigatoni
- 300 grams of Italian mild pork sausage
- 250 grams of guanciale, finely diced
- 400 grams of San Marzano Tomatoes DOP
- 4 pieces of large enriched white egg yolks
- 80 grams of Pecorino Romano DOP, grated
- 30 grams of Parmigiano Reggiano DOP, grated
- 4 tablespoons of Extra Virgin Olive Oil DOP
Bring a large pot of water to a boil and salt generously.
In a large pan add a drizzle of olive oil over medium heat.
Add the diced guanciale and crumbled sausage to the pan and cook, stirring often for 15 minutes until they are well browned.
Add the San Marzano tomatoes to the pan and cook for another 5 minutes, covered. If the pan gets too dry, add some pasta water to the pan.
While the sauce is cooking, in a mixing bowl whisk together the egg yolks and Pecorino Romano DOP to create a thick cream. Add a small amount of pasta water to the bowl and continue to whisk. Do this to achieve the consistency equal to the egg yolks on their own.
Cook your pasta until it is al dente.
Once the pasta is cooked, strain and add it to the pan of sauce and mix well.
Turn the heat off from under the pan and pour the egg and Pecorino mixture into the pan of pasta and sauce.
Stir immediately and constantly off the heat so that the egg mixture does not scramble in the pan.
Plate the pasta, drizzle with a little olive oil and sprinkle with the grated Parmigiano Reggiano DOP and serve.
Keywords: cacio e pepe, recipe, authentic, italian, lazio, pecorino romano,