@tastyukAug 26, 2026 · 0:39 · Italian Parmigiano
Carbonara and amatriciana had a baby… meet Pasta al Zozzona 🇮🇹 A rich, silky pasta that sits somewhere between carbonara and amatriciana - crispy guaniciale, Italian sausage, creamy silky sauce. You’ve got to save this one. [Ingredients] 200g pasta 100g guanciale 3 large Italian sausages 1 onion 400g 4 egg yolks 70g pecorino Romano, finely grated Reserved guanciale fat Salt and Pepper to taste Pasta water [Method] 1. Fry the guanciale in a large frying pan over a medium heat until golden and crisp. Reserve the rendered fat to use in the sauce later. 2. Remove sausage from their skin. Then cook and break up the meat as it cooks until browned and caramelised. 3. Add the sliced onion and slowly cook until soft. Add the crushed tomatoes, season with salt and plenty of black pepper and simmer for around 10–15 minutes until the flavours marry. Stir the guanciale back through the sauce. 4. Meanwhile, make your carbonara mixture. Whisk together the egg yolks, finely grated pecorino, 1–2 tablespoons of the reserved guanciale fat and plenty of freshly cracked black pepper until smooth. 5. Cook your fresh pasta in well-salted water and reserve the pasta water. 6. Add the cooked pasta and carbonara mixture to the sauce and cook over a gentle heat. Add pasta water if needed until the sauce becomes glossy and silky. 7. Finish with the crispy guanciale, another generous grating of pecorino and lots of black pepper! #PastaRecipe #TastyUK #Recipe #pastalazozzona
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