Pasta Alla Zozzona

Name: Pasta Alla Zozzona
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 large egg yolks; 1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve; 1/2 cup freshly grated Pecorinio Romano cheese; 1 pound short pasta, such as Nodi Marini; Add to Cart; 1/4 pound diced pancetta; 1 tablespoon olive oil; 1 pound sweet Italian sausage, casing removed; 2 shallots, diced; 3 cloves garlic, smashed and peeled; 1/4 teaspoon kosher salt; 2 cups tomato passata; 1 teaspoon Calabrian chili paste

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This recipe by Giada is a mash up of Amatriciana and Carbonara Italian sauces. Just like making Carbonara, it does take some skill not to turn your dinner into scrambled eggs. The key being to temper the eggs with the hot pasta water.

If you like Penne Alla Vodka, you'll love this recipe as well. I didn't change the recipe when I made it, except I used some guanciale I had lying around. If tempering the eggs scares you, then you can probably get away with swapping ~1/2 cup of heavy cream for the eggs.

If you made this recipe, please let us know!

Next Recipe: Pork Crown Roast

Date Added: 11/30/2022