A condiment for pasta heavy and rich.
A perfect Sunday dish, since you have the time to take a nice, digestive nap!
I prepare it to season rigatoni or, when I have time, cavatelli which I loved a lot.
Macaroni zozzona style
- Preparation time: 30 minutes
- Serves 4 people
- Difficulty: Average difficult recipe
- Ingredients
- 13 oz (400 grams) of pasta
- For the seasoning:
- 1 onion
- 2 oz (50 grams) of guanciale (cheek pork)
- 4 sausages
- 1 tablespoon of tomato paste
- ½ glass of white wine
- 2 yolks
- Grated Pecorino Romano to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Prepare the dressing. Dice the bacon and remove the casing from the sausages. Chop the onion and simmer it in a large pan over low heat.
- As soon as it is tender and translucent, remove it from the heat and put it in a bowl. Put the guanciale in the pan to sweat. When it is almost crunchy, add the chopped sausages and cook for a few minutes.
- Add the onion and blend over high heat with the wine. As soon as the alcohol has evaporated, add the tomato paste and a ladle of water, then continue cooking for about twenty minutes.
- In a bowl, beat the egg yolks with the grated pecorino cheese and a couple of tablespoons of hot water.
- Boil a pot full of water for the pasta. Salt the water with coarse salt and cook the macaroni.
- Drain them al dente and put them back in the pan with the sauce. Remove the pan from the heat and add the egg yolks with the grated pecorino cheese. Stir well, adding a little cold water if necessary and pepper to taste.
Tips to ensure the success of the dish:
- I use tomato paste but you can also use peeled tomatoes.
- To cook pasta best, consider 1 liter or 1 US quart of water for every serving.
