Pasta Alla Zozzona.

All Italian Food Recipes

Roberta Curmi Lautier  ·   · 

PASTA ALLA ZOZZONA

2 persons

280g pasta

40g Guancale

Small chopped onion

90g italian sausage

400g tomato pulp/diced

Crushed black peppercorns

50g finely grated pecorino

2 egg yolks

1/4 cup water from the pot

Parsley

Put the guancale in a pan and fry it until it takes a little color. Add the onions and saute for a minute.

Add the sausage and cook until done.

Add the tomato sauce and pepper.

In a small bowl, put the pecorino and the egg yolk. Stir well and slowly add water and stir until creamy.

In the pan, throw the pasta you have boiled, parsley and mix well. Remove from the heat and pour in the egg mixture. Stir well and put back on low heat for a few seconds while stirring well. Add more water little by little if needed.