Pasta alla Zozzona -Roman Pasta
Simple yet flavourful with ingredients you may well have on hand.
Servings: 6 servings
Calories: 1278kcal
Ingredients
- 750 grams rigatoni
- 3 Tbsps olive oil
- 2 cups pancetta or pork belly or bacon
- 4 mild Italian pork sausage casings removed and crumbled
- ¾ cup dry white wine
- 2 cups pecorino romano cheese, grated (or sub Asiago or Parmesan)
- 4 egg yolks
- 2 cups grape tomatoes
- salt and pepper to taste
- additional grated cheese for garnish
Instructions
- Bring large pot of salted water to a boil.
- While water is heating up, heat olive oil in a large skillet. Add pancetta and sausage and cook until the fat is rendered and the sausage has browned.
- Deglaze the sausage skillet with the white wine. Add the tomatoes and crush them with a spoon as they heat up. Cook them down about 10 minutes.
- While sausage and tomato mixtures are cooking, cook rigatoni in boiling water until very al dente. (About 3 minutes less than total cooking time. Reserve ½ cup of pasta water and drain the rest.
- Return pasta to the pot off the heat and add the sausage and tomato mixture. Turn the heat to medium low. Whisk egg yolks, cheese and ½ cup of pasta water in a small bowl. Add to the pasta and cook 3-5 minutes until pasta is desired doneness.
- Transfer to bowls and serve with additional cheese.
Nutrition
Calories: 1278kcal | Carbohydrates: 99g | Protein: 48g | Fat: 73g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1480mg | Potassium: 792mg | Fiber: 5g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 8mg | Calcium: 407mg | Iron: 3mg