Pasta alla zozzona

Today I take you to my beautiful city, Rome, with this quick but delicious first course, PASTA ALLA ZOZZONA! A dish of Roman cuisine that you must try! A mix of crazy flavors and aromas in this recipe, simple but tasty ingredients will be the condiment for pasta! A first certainly not light from the point of view of fats, in fact "Alla zozzona" is going to indicate precisely the ingredients that are used, fats, calories. Onion, bacon, sausage, tomato, eggs and pecorino cheese, the classic ingredients of Roman cuisine, the typical one, simple because handed down by the Roman sheep, the shepherds to interderci. Almost a mix between pasta carbonara and pasta all'amatriciana and for the shape of pasta to be used you can not go wrong, rigatoni, but will also be fine half sleeves. Pasta alla zozzona is a typical first course of the Roman gastronomic tradition. The term zozzo in the context of food in Rome wants to indicate something particularly greedy, substantial, fatty, greasy, succulent and above all caloric. And in fact "zozzo", understood in the most Roman sense of the term of abundant and exaggeratedly tasty, is the adjective that best suits this first course in which nothing is missing!  Follow me in this tasty Roman recipe, prepare with me the pasta alla zozzona!

Ingredients

half an onion

420 g Rigatoni

200 g Guanciale (or smoked bacon)

150 g Peeled tomatoes

500 g Tomato puree

2 Sausages

2 egg yolks

Pecorino Romano cheese

Pepper

Salt

Preparation

To prepare pasta alla zozzona start by cutting the bacon or guanciale into cubes or thin slices. In a large pan brown the onion with bacon or guanciale in extra virgin olive oil. Add the sausages deprived of their skin and crumbled. As soon as the sausages are a little cooked put in the tomato sauce and the cherry tomatoes cut into cubes. Add salt and cook the sauce for about 20 minutes. In a dish put the egg yolks, beat them with a fork, add three tablespoons of pecorino cheese, one of ground pepper. Cook the pasta in salted water. Drain the pasta, put it in the pan with the sauce, add the egg yolks with the pecorino cheese, stir everything well and add more pecorino. Serve the pasta alla zozzona hot and steaming, you will feel good, the creamy, rich and tasty sauce makes it a crazy first course!

Some tips

Always stir the pasta one minute after placing it in the pot. It is said that adding a little oil helps not to make it stick, but doing so actually adds fats unnecessarily since it is not proven that it is actually useful.

Keep the cooking water, at least a small amount, in a glass or bowl: pour it into the pan with the sauce once the pasta is added, it will make it even more delicious and creamy. The lid is a useful ally: leave it on the pot until the water boils, then remove it and do not use it again.