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Dinner

Creamy Zazzona

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porciones

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tiempo total

Ingredientes

Special thanks to @gianlucaruggierichef for the language lesson. Check out his channel to continue on your Italian food journey.

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

Recipe: (Follow your heart, but start here if your heart isn't confident yet)

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

If you can't find Guanciale, check out @donato_online_store and use code TRIGGTUBE for a free gift at checkout. I highly recommend the smoked guanciale)

Instrucciones

Heat the guanciale on LOW until the fat renders and it gets a little crispy.

With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.

Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.

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.

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