Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe pasta)

Step 1

To prepare pasta alla zozzona , boil some water to cook the pasta and add salt. Take the guanciale, slice it 1 and cut it into strips 2 . Then remove the sausage from its casing 3

Step 2

and cut it into chunks 4 . Pour a drizzle of oil into a pan and add the sausage 5 and guanciale 6 , leaving them to brown for about 15 minutes over medium-low heat, stirring occasionally.

Step 3

When they are well browned 7 , add the cherry tomatoes to the pan 8 and cook for another 10 minutes with the lid on 9 .

Step 4

Pour the egg yolks into a bowl and add 9 tbsp (60 g) of grated Pecorino Romano cheese 10 . Mix them well to create a cream 11 . Boil the pasta 12

Step 5

then add a ladle of the pasta's cooking water to the mixture of egg yolks and Pecorino cheese 13 to thin out the resulting cream 14 . Drain the pasta al dente and pour it into the pan with the dressing 15 ,

Step 6

mix well 16 and remove from the heat. Pour in the mixture of Pecorino cheese and egg yolks 17 , stir well, and mix in another 6 tbsp (40 g) of Pecorino before serving your pasta alla zozzona (carbonara, amatriciana and cacio e pepe pasta) 18 !