Pasta Alla Zozzona

Updated at: Wed, 27 Sep 2023 01:30:02 GMT

Step 1

In a large pot over medium-high, bring 3 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside.

Step 2

In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.

Step 3

Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and ¼ cup of the reserved pasta water.

Step 4

Remove the pot from the heat. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency. Taste and season with salt. Serve sprinkled with additional pepper and cheese and drizzled with additional oil.

Step 5

Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce. Also, be sure to reserve some of the cooking water before draining the pasta; you will need it to make the sauce. Finally, don’t add the ¼ cup reserved pasta water to the egg mixture before the water has had a chance to cool slightly. If it’s scalding hot, it will curdle the eggs.

0 liked

1 disliked