Instructions
Step 1: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: In a large skillet, heat olive oil over medium heat. Add diced guanciale or pancetta and cook until crispy, about 4–5 minutes.
Step 3: Add chopped onion and sausage to the skillet. Cook, breaking up the sausage, until browned and fully cooked.
Step 4: Stir in the tomato passata and simmer for 8–10 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 5: In a small bowl, whisk together the egg yolks and Pecorino Romano. Set aside.
Step 6: Add the cooked pasta to the sauce and toss to combine. Remove the skillet from heat and quickly stir in the egg and cheese mixture, adding reserved pasta water a little at a time to create a silky, creamy sauce.
Step 7: Serve immediately, topped with extra Pecorino and freshly cracked black pepper.
Storage Information
Pasta alla Zozzona is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Freezing is not recommended due to the egg-based sauce.
Continue on the next page