Pasta alla zozzona

Step 1/3

• 150 g Italian sausages
• 60 g guanciale (gewürfelt)
• 150 g cherry tomatoes
• ½ onion
• 2 egg yolks
• 50 g Pecorino
• salt
• pepper

Bring large pot of salted water to boil. Dice onion finely, halve cherry tomatoes. Cut guanciale into small cubes if necessary. Remove salsiccia from casing and tear coarsely. Grate pecorino finely and whisk majority with egg yolk and plenty of black pepper in a bowl.

Step 2/3

• 250 g tomato purée (passata)
• 1 tbsp olive oil
• chili flakes (optional)

Crisp guanciale in a large pan over medium heat without extra fat. Remove and set aside, leave rendered fat in the pan. Add olive oil to the pan, add onion and sauté for approx. 3–4 min. until translucent. Add salsiccia and brown until crumbly with a wooden spoon. Add cherry tomatoes and sauté briefly, then stir in passata and let sauce simmer gently for approx. 10–15 min. Season with few chili flakes if desired.

Step 3/3

Cook pasta al dente according to package instructions, drain while reserving generous amount of pasta water. Add pasta directly to sauce and mix well. Remove pan from heat. Stir some cooking water into egg yolk-pecorino mixture and then quickly fold into pasta until creamy sauce forms. Add more pasta water if needed and adjust seasoning. Serve with crispy guanciale and additional pecorino.

Enjoy your meal!