Pasta alla zozzona is a dish composed of three classic dishes – carbonara, amatriciana and cacio e pepe – and takes the key ingredients of each into the ultimate dish. The glossy sauce has salty guanciale nuggets, crispy sausage meat, chilli-spiked tomato and a blanket of Pecorino cheese that coats the pasta perfectly.
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Yields:
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Ingredients
300 g Italian-style sausages
100 g guanciale, cut into thin strips
1 small onion, very finely chopped
1/2 tsp. chilli flakes
125 ml dry white wine
500 ml passata
200 g rigatoni pasta* We used GH Pantry Partner, Rummo Mezzi Rigatoni 51
1 whole egg and 2 yolks (see leftovers tip)
50 g Pecorino cheese
Directions
Step 1Add the sausage meat and guanciale to a large non-stick frying pan, then turn the heat on, starting at low. Wait until it starts to gently sizzle, then use a wooden spoon to break the sausage meat into nuggets while gradually increasing the heat to medium. Cook for 5min on a medium-high heat, then add the onion and chilli. Decrease the heat slightly, then cook for another 6-8min until the meat is crisp and golden.
Step 2Pour in the wine, increase the heat to high and bubble for 2-3min while scraping the bottom of the pan with a wooden spoon to release all the flavour. Stir in the passata, add a splash of water to the carton and pour into the pan, bring to the boil then reduce simmer over a medium heat for 10min until thickened slightly. Season to taste.
Step 3Meanwhile, cook the pasta according to pack instructions. Reserve a mugful of the cooking water. In a small bowl, whisk the egg and yolks together with the cheese and a splash of the reserved cooking water. Season heavily with freshly ground black pepper.
Step 4Stir the cooked pasta into the guanciale pan off the heat, then drizzle in the egg mix, tossing well to combine. Season to taste then serve immediately.
GH TIP
You want to work quickly with this dish so that the egg mix doesn’t scramble – don’t stress, just have all your ingredients prepped and weighed out before you start cooking.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
