Photograph of the finished Pasta alla zozzona

Italy · Mì bốn kiểu Zozzona

Pasta alla zozzona

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rigatoni noodles Rigatoni noodles 400 g
  • Photograph of Salted pork cheek (guanciale) Salted pork cheek (guanciale) 160 g
  • Photograph of Sausage Sausage 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Pecorino cheese Pecorino cheese 120 g
  • Photograph of Thick tomato passata Thick tomato passata 320 g
  • Photograph of Onion Onion 1.2
  • Photograph of Black pepper Black pepper 8 g

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.

Start cooking