Pasta alla zozzona

What to get ready

• Rigatoni noodles 14.1 oz
• Salted pork cheek (guanciale) 5.6 oz
• Sausage 8.5 oz
• Chicken eggs 4
• Pecorino cheese 4.2 oz
• Thick tomato passata 11.3 oz
• Onion 1.2
• Black pepper 0.3 oz

Method

1. 1 Fry the guanciale strips in a dry pan for 6 minutes, until the fat renders through and the edges are crispy. Remove and set aside.
2. 2 Squeeze the sausage casings to remove the meat, then toss it in guanciale (fat) for 8 minutes until fluffy and slightly browned.
3. 3 Add the chopped onion and tomato sauce, and cook for 12 minutes until the sauce thickens and oil sets around the edges of the pan.
4. 4 Beat the eggs with pecorino cheese and coarsely ground pepper until creamy, outside of the oven; this is the most prone part to failure.
5. 5 Mix the cooked noodles (less than 2 minutes) into the sauce, turn off the heat, then pour in the egg cream and stir with a few tablespoons of the cooking water until glossy.

With an appliance

• Air fryer 42 min

  Replace step 1: arrange the guanciale in the basket and air fry at 190 degrees for 6 minutes, tossing at the 3rd minute, collecting the rendered fat for use in step 2; keep step 5 the same and only add the crispy meat after turning off the heat.