Pasta alla zozzona Recipe

Ingredients:

• 1 pound spaghetti
• 4 ounces guanciale, pancetta, or bacon, cut into small pieces
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs, at room temperature
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1/2 cup passata

Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and return it to the pot.
2. In a large skillet over medium heat, cook the guanciale or bacon until it is crisp and browned, about 8 to 10 minutes. Remove the skillet from the heat and let it cool for a few minutes.
3. In a small bowl, beat together the Pecorino Romano and Parmesan cheeses, eggs, and black pepper.
4. Combine the passata with the guanciale or bacon in the skillet and heat over medium heat until the passata is hot.
5. Add the hot passata mixture to the spaghetti in the pot, along with the egg-cheese mixture. Toss everything together until it is well combined and creamy, adding reserved pasta cooking water as needed if the pasta is too dry.
6. Season with salt to taste, and serve hot.

Verdict:

This dish is the ultimate combination of three classic pasta dishes – Carbonara, Amatriciana, and Cacio e Pepe. The result is a truly comforting, flavorful, and satisfying meal. The addition of passata gives the dish a nice tomato flavor and creamy texture.

Serving suggestions:

This dish is perfect on its own or paired with a fresh green salad. Serve with a glass of red wine or sparkling water. Enjoy!