There pasta alla zozzona it is a recipe of the Lazio cuisine and which incorporates some elements of carbonara and amatriciana evolving into a completely new recipe. Then bacon, egg yolks, pecorino and cherry tomatoes, but also sausage, they combine and mix together in an unusual combination and definitely not light but certainly rich in flavor. The name itself, pasta alla zozzona, wants to indicate a fusion dish and with a flood of flavors, symbol of abundance and richness of taste.
In short, I had never eaten it, but I must say that it was definitely worth it! I don't tell you my husband, and my friends who tasted the dish … ovations to die ahhauhauh; P
Preparation: 20 min
cooking: 30 min
total: 50 min
Method
How to make pasta alla zozzona
First, remove the sausage from the gut, crumble it and cook it in a pan with a little oil.
Cut the guanciale into strips and add it to the sausage and let it brown and melt for at least 10-15 minutes, then add the tomatoes and cook for another ten minutes, over medium-low heat, stirring occasionally.
Meanwhile work the egg yolks with the pecorino and cook the pasta.
Drain the pasta al dente keeping a little cooking water.
Add the pasta to the sauce, also add the cream of egg yolks and a little cooking water to help you mix better.
Season with salt and, if you like, even pepper.
Pasta alla zozzona is ready, all you have to do is place it on the plate and serve it immediately!
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