Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

Rigatoni 3 ¼ cups

Guanciale 1 cup

Sausage (pork only) 1 ¼ cup

Pecorino Romano PDO cheese to be grated 9 tbsp

Canned cherry tomatoes 3 cups

Extra virgin olive oil to taste

Egg yolks (medium eggs) 4

Pecorino Romano PDO cheese 6 tbsp

Instructions

To prepare pasta alla zozzona , boil some water to cook the pasta and add salt. Take the guanciale, slice it 1 and cut it into strips 2 . Then remove the sausage from its casing 3

and cut it into chunks 4 . Pour a drizzle of oil into a pan and add the sausage 5 and guanciale 6 , leaving them to brown for about 15 minutes over medium-low heat, stirring occasionally.

When they are well browned 7 , add the cherry tomatoes to the pan 8 and cook for another 10 minutes with the lid on 9 .

Pour the egg yolks into a bowl and add 9 tbsp (60 g) of grated Pecorino Romano cheese 10 . Mix them well to create a cream 11 . Boil the pasta 12

then add a ladle of the pasta's cooking water to the mixture of egg yolks and Pecorino cheese 13 to thin out the resulting cream 14 . Drain the pasta al dente and pour it into the pan with the dressing 15 ,

mix well 16 and remove from the heat. Pour in the mixture of Pecorino cheese and egg yolks 17 , stir well, and mix in another 6 tbsp (40 g) of Pecorino before serving your pasta alla zozzona (carbonara, amatriciana and cacio e pepe pasta) 18 !

Nutrition

• Calories: 1037 kcal
• Lipides Totaux: 68.9 g
• Lipides Saturés: 24.72 g
• Cholestérol: 381 g
• Sodium: 1527 g
• Glucides Totaux: 70.5 g
• Fibres Diététiques: 2.9 g
• Sucres Totaux: 6.4 g