Pasta alla zozzana means ‘filthy pasta’ in Italian and, after one bite, it’s easy to see why. A combination of three other Italian classics – cacio e pepe, carbonara and amatriciana – this is the ultimate pasta lover’s dish. We mean, why have just one pasta when you could have three at once?
Pasta alla zozzana
Ingredients
4
servings
-
- 200 g
- 150 g
- 150 ml
- 720 ml
- 0,25 tsp
- 500 g
- 3
- 50 g
-
To serve
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Preparation
Slice the guanciale into 3 cm strips.
Squeeze the sausage meat out of its skins into a large non-stick frying pan and add the guanciale. Turn the heat on, starting at low and gradually increasing to medium, and cook for about 8-10 mins until the meat is crisp and golden.
Pour in the wine, using a wooden spoon to scrape the bottom of the pan, then increase the heat and bubble for 2 minutes. Once the liquid is reduced by half, stir in the passata and chilli flakes for kick, then simmer over a medium-low heat for 10 minutes. Season to taste.
Meanwhile, cook the pasta according to pack instructions. Once cooked, drain reserving a mugful of the pasta cooking water. In a small bowl, use a fork to mix the egg yolks with the finely grated pecorino and plenty of freshly ground black pepper before adding roughly 3 tablespoons of the pasta water, stirring constantly until combined.
Stir the creamy egg mixture into the drained pasta, stirring constantly until glossy. Remove the sauce from the heat, add to the pasta and toss well to combine. Season to taste then serve immediately with salad on the side.
