Pasta Alla Zozzona Rigatoni With Sausage Guanciale and Egg Yolks Recipe

Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, and Egg Yolks) Recipe

Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, and Egg Yolks) Recipe

By Serious Eats
40 minutes

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Details
  • Servings:   4
  • Calories:   722
  • Protein:   31g
  •  
  • Fiber:   6g
  • Sugar:   10g
  • Carb Total:   74g
  •  
  • Trans Fat:   1g
  • Saturated:   12g
  • Fat Total:   32g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 3 large egg yolks (45g)
  • 2 ounces (60g) finely grated Pecorino Romano cheese, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 4 ounces (115g) guanciale (cured pork jowl) or pancetta, cut into 1/4-inch-thick batons (see note)
  • 6 ounces (170g) sweet or hot Italian sausage (2 links), removed from casing
  • 1 small onion (about 4 ounces; 115g), finely chopped
  • Pinch red pepper flakes (optional)
  • 2 cups (500g) tomato passata (see note)
  • 12 ounces (340g) rigatoni
Instructions

Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, and Egg Yolks) Recipe serves 4 original recipe by Serious Eats.

View original preparation instructions

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