PASTA ALLA ZOZZONA

ingredients

• 300 g Nonna Elide Lumaconi
• 2 slices of Guanciale (approx. 100 g)
• 300 g Nonna Elide Salsiccia Original
• approx. 250 g Sieved tomatoes (passata) or finely crushed tomatoes.
• 3 Egg yolks
• 1 dl Grated Pecorino Romano (Parmesan or a mix of both)
• Salt for the pasta water
• Freshly ground black pepper and fresh basil to serve

here's how

• Start by cutting the guanciale into thin strips and then into cubes. Place them in a cold pan and raise the heat to medium to slowly render the fat until the pieces are crispy and golden. Lift out the pieces and set them aside, but pour the rendered fat into a bowl.
• In the same pan, where a little fat still remains, fry the crumbled salsiccia over medium to medium-high heat. Once the sausage has taken on good colour and released its own fat, stir the guanciale back in and pour in the passata. Let the sauce simmer together for approx. 10–15 minutes until it has thickened properly, then take the pan off the heat and let it cool slightly while the pasta cooks.
• Meanwhile, prepare your carbo-crema by adding the egg yolks and grated cheese directly to the bowl with the guanciale fat. Stir thoroughly until you have a smooth, creamy and fragrant emulsion.
• Cook your Lumaconi in plenty of salted water until al dente, remembering to save a cup of the starchy cooking water before draining the rest. Stir your carbo-crema straight into the slightly cooled tomato sauce in the pan, then fold in the pasta. Mix well so the sauce finds its way into every shell, and add a splash of cooking water if needed to reach the perfect creaminess.
• Serve immediately and finish with a few generous twists of the pepper mill, a little extra grated cheese and fresh basil cut into thin strips.

Nonna vet bäst.

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