This is one of my FAVORITE dishes to make, and I’m so glad it’s the final episode of the series. It ties a lot of different ingredients and techniques together, and if you haven’t had it before, work your way BACKWARD in the alphabet and start here.
If you’ve watched the whole series so far. You’re amazing. Grazie mille.
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
1. Heat the guanciale on LOW until the fat renders and it gets a little crispy.
2. With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
3. Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
4. 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.
#italianfood #pasta #carbonara #zozzona #cooking
This is one of my FAVORITE dishes to make, and I'm so glad it's the final episode of the series. It ties a lot of different ingredients and techniques together, and if you haven't had it before, work your way BACKWARD in the alphabet and start here.
If you've watched the whole series so far. You're amazing. Grazie mille.
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
1. Heat the guanciale on LOW until the fat renders and it gets a little crispy.
2. With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
3. Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
4. 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.
#italianfood #pasta #carbonara #zozzona #cooking
It’s kinda like Italian goulash!
“So what, no fuckin’ ziti now?”
That looks amazing 🤤
Love the song in the background! Same as my grandparents doorbell
in the mood mention
The last dish in the series and the first I see haha😅, but enough to subscribe and look at the rest 🤩🔥
What's going on with all the barf looking Italian foods lately?
I'm from Rome and I've never heard of this pasta
My ex used to love having pasta sex in the bathtub.
I think the tomato sauce we used needed more cream
So no fucking ziti
it would translate more properly as an "extremely dirty person/thing" (noun; singular, feminine).
the word "zozzo/sozzo" (adj.) means "dirty".
the suffix "-one/-ona" makes it a noun and implies a larger size; in this case you could say it expresses that the one person/thing is especially dirty or messy.
as another comment pointed out, a "zozzona" (very dirty person) can also be a "prostitute".
Quit pecking on my rino before I call romano
Not gonna lie, that looks insane
My zazzona! My favorite Knack song.
Zozzona is "messy pasta" and is pronouced tsotsona
As an Italian I’m so proud of you, anyway zozzona pronounce is not dsodsona but tsotstsona. I hope it helps. Keep going💪