Carbonara, Gricia, Amatriciana, Cacio e Pepe are the four most popular pasta dishes in Rome but here is a fifth one that puts them all together in one recipe (plus a sausage!). It is called PASTA ALLA SOZZONA, Pasta filthy style, one of the richest, most filling first courses in Italian cuisine. First course? I think that it’s going to be the main course!
PASTA ALLA SOZZONA
Ingredients (serves 4)
Pasta (Rigatoni) 450 gr. /1 lb
EV Olive oil 2 tbsp
1 medium onion
150 gr/ 5 oz Guanciale (cured pork cheek) or Italian Pancetta
1 Italian sausage (around 200 gr/6 oz)
3 egg yolks
750 gr./26 oz tomato passata
150 gr/5 oz grated pecorino romano (or any good pecorino cheese)
salt for the pasta 10gr per liter of water
salt to season
Dice the guanciale, slice the onion, remove the skin from the sausage and break the mince meat
In a bowl mix about 2/3 of the grated pecorino with 3 egg yolks until smooth or as we say, you get a “cremina”
In a shallow pan pour 2 tbsp of EVO then add the chopped onions and the diced guanciale.
Sizzle for 3 minutes until the onions look golden and the guanciale becomes translucent, then add the sausage meat
When the sausage meat is browned add the passata, then add salt and pepper and cook for 20 minutes.
In the meantime prepare the pasta in a large saucepan with timing so that when it is ready you can drain and add t to the hot sauce. Turn the heat off, mix the pasta in the sauce and add the egg and pecorino “cremina”.
Keep mixing until the sauce and the cremina” coat the pasta.
Serve and sprinkle generously with grated pecorino cheese and also more ground pepper if you like it.