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Pasta Zozzana

A roman pasta that combines carbonara, cacio e pepe, and amatriciana to create magic.
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Cook Time 30 minutes

Ingredients
  

  • 1 lb. rigatoni
  • 4 egg yolks
  • 1 cup parmigiano reggiano
  • ½ cup pecorino romano
  • 2 T olive oil
  • 5 oz. pancetta
  • 1 lb. sweet Italian sausage
  • 4 cloves garlic minced
  • 1 t red pepper flakes
  • ½ t salt
  • 2 cups tomato puree

Instructions
 

  • Start boiling your pasta noodles according to the package. Make sure to reserve 1 cup of pasta water.
  • Combine the egg yolks, parmigiano reggiano, and pecorino romano in a bowl. Set it to the side.
  • In a pan over medium heat, add the olive oil and pancetta. Fry until it's crispy and darker in color. This should take 5-10 minutes. Once it's done, remove it from the pan and the pancetta to the side.
  • Add the Italian sausage to the same pan. Cook the sausage, breaking it up as you go, for about 7-10 minutes.
  • Add the garlic, salt, and red pepper flakes to the sausage. Cook for an additional 1-2 minutes.
  • Add the tomato puree and turn the heat to low. Let it simmer for 5 minutes.
  • Add the pasta noodles to the sauce along with ¾ cup of pasta water. Combine.
  • Add the remaining ¼ cup of pasta water to the egg mixture stirring constantly so that the eggs don't scramble. This should result in a smooth mixture.
  • Remove the pan with the pasta from heat.
  • Stir in the egg mixture, making sure everything is completely combined.
  • Add the pancetta back into the pasta and serve.