Pasta alla Zozzona 

PASTA ALLA ZOZZONA is a typical first course of Roman cuisine and as the name suggests, it is really very, very rich, it is the sum of amatriciana and carbonara. If you have cholesterol problems or weight in general, this dish you will have to prepare it only as a weekly 🙂 vice. The term "alla zozzona" would have the meaning of "dirty", but combined with this recipe means "enjoyable", "very messy".

For the realization of this dish you will need simple ingredients to find such as cherry tomatoes, pecorino cheese, bacon, sausages and eggs  and a few minutes to spend in the kitchen; However, even if it is a dish not too elaborate, the result you will get is a very tasty dish that will make your guests really happy. The traditional pasta to prepare pasta alla zozzona are rigatoni, an elongated pasta in the shape of a tube, longer than ziti and penne; If you do not have rigatoni, I still recommend using a short pasta.

Like many of the typical dishes of Italian cuisine, pasta alla zozzona also has popular roots: it was born, in fact, to allow you to consume all the leftovers that were at home, it was born as an "anti-waste" recipe. This is also the reason why to prepare this pasta you need so many ingredients: in the past, at home, there was little of everything and to make a rich dish there was the need to use all that little there was. At this point, you just have to discover the recipe to prepare the original recipe of pasta alla zozzona at home. Pasta alla zozzona is a feast for the palate, the truest celebration of the Roman style at the table, an amazing recipe for those who love strong flavors and substantial dishes! Just let yourself be inspired by my version!

Ingredients

360 g rigatoni

200 g sausage (preferably pork)

50 g bacon

2 egg yolks

50 g pecorino romano cheese

400 g canned cherry tomatoes

extra virgin olive oil

salt

Procedure

First, put on the fire a pot with plenty of salted water that you will then need to cook the pasta. While the water will boil, put a pan on the fire, pour a drizzle of extra virgin olive oil and let it heat. When the oil is hot, put the bacon cut into small pieces in the pan and brown it for a couple of minutes over moderate heat. As soon as the bacon is well browned, add the sausage cut into very small pieces in the pan after freeing it from the skin (I advise you to make pieces of length similar to the diameter of the sausage so that they come like sausage balls). Add the peeled tomatoes to the pan and cook over moderate heat for about 15 minutes. When the water is boiling, cook the pasta and in the meantime put the 2 egg yolks in a deep dish after freeing them from the egg white. Grate the pecorino romano cheese on the plate together with the egg yolks. With a fork, mix the cheese with the egg yolks together and knead them until creamy. When the pasta is cooked (drain it al dente), pour it into the pan with the sauce. Put the egg cream and pecorino romano cheese in the pan and mix well. When the sauce, cheese with egg yolks and pasta are well blended, cook everything together again for about a minute. At this point you can serve your pasta alla zozzona on the table.

Tip

Wanting to give a touch of spiciness to the dish, you can add a chopped chili to the sauce. ENJOY YOUR MEAL!