From the Cook
From the Cook
From the Cook
1/4
Pasta alla Zozzona
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
|
In a pan over medium heat, cook guanciale until crispy. Remove from pan and set aside.
3
|
In a bowl, whisk together egg yolks, 1/2 cup Pecorino Romano, black pepper, 2 tbsp guanciale grease, and 2 tbsp pasta water until a smooth paste forms.
4
|
In the same pan, add sausage and cook until browned on both sides. Remove and set aside.
5
|
Add garlic to the pan and cook for about 1 minute. Stir in tomato paste and cook until it darkens.
6
|
Add marinara sauce, stir to combine, season with salt and pepper, and simmer for 10 minutes.
7
|
Return cooked sausage and guanciale to the pan along with pasta and a splash of pasta water. Stir to combine.
8
|
Remove from heat and mix in the egg-cheese mixture vigorously to form a creamy sauce.
9
|
Add remaining 1/4 cup Pecorino and more pasta water if needed to loosen the sauce.
10
|
Top with extra cheese and chopped parsley before serving.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Guanciale Fat Magic 🥓Render the guanciale slowly to extract maximum flavor, using the reserved fat as a secret weapon for creating a deeply rich sauce base.
- Egg Yolk Technique 🥚Temper egg yolks with hot pasta water off the heat to prevent scrambling, creating a silky, emulsified sauce that coats each pasta strand perfectly.
- Pasta Water Alchemy 💧Always reserve at least 1 cup of starchy pasta water before draining, as it's crucial for achieving the ideal sauce consistency and helping ingredients bind together.
- Layered Meat Browning 🍖Brown the guanciale and Italian sausage separately to develop individual flavor profiles, then combine for a more complex and nuanced meat sauce.
- Cheese Integration Trick 🧀Grate Pecorino Romano fresh and mix it gradually into the egg yolks, creating a smooth emulsion that will meld seamlessly with the hot pasta.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by These Carbs Don't Count
Check out more These Carbs Don't Count content!Browse These Carbs Don't Count recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.