Pennoni alla Zozzona
Zozzona’s literal translation can be either dirty or greasy. Today we feature an authentic Roman recipe, which is pretty much a meeting point between an Amatriciana and a Carbonara, but even richer.
Pennoni alla Zozzona
Zozzona’s literal translation can be either dirty or greasy. Today we feature an authentic Roman recipe, which is pretty much a meeting point between an Amatriciana and a Carbonara, but even richer.
Step 1
Boil salted water in a big pot and start cooking the pasta following the cooking time on your box.
Step 2
On a non-stick pan, put a thin layer of extra virgin olive oil, then add guanciale and pork sausage. High heat until the grease is released from the guanciale, then reduce the heat and add sliced cherry tomatoes. Adjust with salt and pepper.
Step 3
Save a cup of your pasta water and drain the pasta. Mix romano cheese with the cup of water you saved, put the pasta in the sauce, then mix it together with fresh eggs yolks and romano cream.
ENJOY!
Ingredients:
(for 4 people)
1 lb Flagpoles
4 oz bacon (or bacon) cubed,
4 oz sausage or ground pork
4 oz romano cheese grated
2 fresh eggs
1 pint cherry tomatoes
Salt, pepper, red pepper flakes to taste
Suggested products for this recipe
By Panarese
Panarese family are an artisanal producer who create this amazing durum wheat pasta in their estate in Val d’Orcia, Tuscany. They only use the traditional bronze-die method, slow drying the pasta for 72 hours. The result is an amazing rustic and rough pasta that beautifully absorbs water and sauces, preserving all of the organoleptic properties of the pasta itself.
By D’Orazio
Our top quality EVOO, is a monocultivar EVOO from the Simone olives. Lingering hints of both herbs and fruit with a surprisingly spicy aftertaste. Excellent with fruit, vegetables, meat, and fish filet.