Z is for Zozzona (Italy's Secret Sauce)

This is one of my FAVORITE dishes to make, and I'm so glad it's the final episode of the series. It ties a lot of different ingredients and techniques together, and if you haven't had it before, work your way BACKWARD in the alphabet and start here.

If you've watched the whole series so far. You're amazing. Grazie mille.

50g Diced Guanciale
100g Pork Sausage
50g Onion Diced
Red Pepper Flakes
1 C Tomato Puree
1 Whole Egg (Plus 1 Yolk per Serving)
25g Pecorino Romano
2g Freshly Ground Black Pepper

1. Heat the guanciale on LOW until the fat renders and it gets a little crispy.
2. With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
3. Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
4. When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
Stir till the eggs thicken and the sauce is creamy. Then add a splash of pasta water to achieve your final desired sauciness.

#italianfood #pasta #carbonara #zozzona #cooking