Pasta Alla Zozzona

Pasta Alla Zozzona

• 4 egg yolks
• 1 1/2 oz pecorino
• 1 1/2 oz parm
• ½ tsp cracked black pepper
• 1 tbsp EVOO
• 6 oz pancetta (or guanciale, cut into matchsticks or diced)
• 1 lb ground Italian sausage (sweet, hot, or combo)
• 1 small yellow onion (finely diced)
• 3 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 tbsp Calabrian chili paste (or red pepper flake)
• 24 oz tomato passata
• 1 lb mezze rigatoni

1. Make the egg mixture. To a medium bowl, add the egg yolks, pecorino, parm and black pepper and whisk to combine. Set aside.
2. Cook the meat. To a large, cold saute pan or dutch oven, add the EVOO and pancetta and turn the heat to medium low. Slowly cook, stirring occasionally, until the fat has rendered, then use a slotted spoon to remove the pancetta from the pan. Increase the heat to medium, add the Italian sausage, and press into the pan in large chunks. Once that side is deep brown and caramelized, flip, season with a little bit of salt, and break up the meat into small pieces.
3. Cook the aromatics. Add the onion and a little salt and toss with the meat, continuing to cook, stirring occasionally, until the onion has melted into the meat and the meat is cooked through with lots of caramelization. Add the garlic, toss and cook for another minute (until fragrant).
4. Add the tomato and spice. Add the tomato paste directly to the surface of the pan and press down to help it caramelize. Once it’s deep brown on the bottom, flip and repeat, then add the Calabrian chili paste (or red pepper flake to taste) and toss to combine. Cook for another minute, then add the tomato passata. I like to add a small amount of water to the passata jar and swish it around to help get those last bits of passata out and into the sauce. Season with a little bit of salt, then let simmer on low heat while you make the pasta.
5. Cook the pasta. Bring a large pot of water to a boil, season well with salt (should taste slightly salty), and cook your pasta of choice until 3 minutes under the al dente time. Reserve 2 cups of pasta water and drain, then add the pasta to your sauce and toss, adding pasta water as needed. You want the pasta to be well coated in the sauce. Let the pasta finish cooking, tossing often, until it’s about al dente.
6. Finish it up. Slowly whisk about ¼ cup of pasta water into the egg and cheese mixture to temper the eggs, then turn off the heat on the pasta, pour the egg mixture over top, and stir quickly to incorporate. Taste and adjust seasoning if needed, then serve topped with the reserved crispy pancetta or guanciale and another sprinkle of parm!

• If you want to cut down on the fat (aka calories) a bit, drain the pancetta/guanciale fat from the pan once it’s done cooking, and add back in as needed. You can also use an Italian chicken sausage as well. 
• You can use a gluten free pasta, or a high protein/fiber pasta for this as well! If using a pasta that’s mostly/all gluten free, cook completely in boiling water before adding into the sauce and toss gently with the tomato, egg and cheese mixtures. 

Micronutrient Highlights

37% vitamin B12, 36% selenium, 35% vitamin B3, 33% choline, 28% vitamin B6, 27% vitamin B1 and zinc, 25% vitamin B2, 24% phosphorus, 21% iron, 20% vitamin B5, 18% calcium

Main CourseItalian