Say goodbye to the diet: pasta alla zozzona has arrived

We can define pasta alla zozzona as a richer version of carbonara or, more simply, as a delicious pasta with sausage!

The name says it all: pasta alla zozzona is one of those first courses that seem to have been born by chance, no one knows how, and which are based on an unlikely combination of ingredients . In fact, who would ever think of adding to a pasta with sausage not only the bacon, but also egg yolks ?

Perhaps the people of Lazio, parents of this dish which is not at all light, given that some ingredients are taken from pasta alla carbonara , such as bacon , pecorino and egg . Enriching and making this monument of Italian cuisine tastier was certainly not easy, but tomato and sausage have succeeded. Let’s see together the recipe for pasta alla zozzona.

How to prepare pasta alla zozzona

This first course, at the expense of the quantity of ingredients and calories, is actually very simple to prepare.

1. To prepare the pasta alla zozzona, start by removing the casing from the sausage . Then crumble it with your hands and cook it in a pan with a drizzle of oil for 5 minutes.

2. Then add the bacon cut into matches and cook for another 10-15 minutes over low heat, stirring occasionally.

3. Finally add the washed and quartered cherry tomatoes and a pinch of salt .

4. At this point, cook the pasta in abundant salted water for the time indicated on the package.

5. Separately, work the egg yolks with the pecorino and set them aside.

6. When the pasta is ready, drain it, keeping a few tablespoons of cooking water .

7. Add it to the sauce in the pan then pour the cream into the yolks , mixing well. If necessary, adjust the consistency with the water kept aside before distributing on plates and complete with a grind of black pepper .

Your pasta alla zozzona will conquer everyone’s palates, young and old!

If you liked the recipe for pasta alla zozzona, discover the video of the preparation .

storage

This first course, full and delicious, should be consumed immediately after adding the pasta to the sauce. If you can’t finish it, however, you can try to keep it for up to 1 day in the refrigerator in a container with an airtight lid. We do not recommend freezing in the freezer.