PASTA ALLA ZOZZONA WITH SALSICCIAFÄRS

ingredients

• 250 g Nonna Elide Salsicciafärs Original
• 150 g guanciale, diced (pancetta works too)
• ½ yellow onion, finely chopped
• 1 tin whole tomatoes (approx. 400 g)
• 1 tsk chilli flakes
• 350 g pasta
• ½ dl pasta water

Egg-yolk cream

• 3–4 egg yolks
• 60–80 g grated pecorino romano
• 1 tsk freshly ground black pepper
• 1 msk pasta water (optional)

To serve

• Extra grated pecorino or parmesan

method

• Bring plenty of salted water to the boil for the pasta and cook it al dente while you make the sauce.
• Fry the salsicciafärs in a large pan. After about 3 minutes, add the diced guanciale.
• Let both fry over medium-high heat for 6–8 minutes, until really crispy. The fat that melts out is the foundation of the whole dish — don't drain it off.
• Add the onion and sauté until softened. Season with chilli flakes.
• Crush the tomatoes with your hands in a bowl. Then pour them straight into the pan and let the sauce simmer for about 5 minutes.
• Whisk together the egg yolks, grated pecorino and black pepper into a cream. If it's very thick, you can stir in 1 msk pasta water.
• Lift the cooked pasta into the tomato sauce along with ½ dl pasta water and stir until the sauce clings to the pasta.
• Turn off the heat and pull the pan off the hob. Wait ten seconds, then pour in the egg-yolk cream and stir quickly — the heat from the pasta should make the cream smooth and velvety, not scramble it.
• Serve straight away with extra grated pecorino or parmesan on top.

nonna's tips

The recipe contains no salt, and that's deliberate. Guanciale and pecorino are both very salty, and the pasta water contributes the rest. Taste right at the end if you feel something's missing.

Nonna vet bäst.