Kim Milan's Zozzona Pasta

• 200g rigatoni
• 80g guanciale
• 100g ground pork (or salsiccia)
• 1/2 small onion
• 2 egg yolks
• 30g pecorino romano cheese
• 200g whole canned tomatoes
• 2 peperoncino
• 2 tbsp white wine
• coarsely ground black pepper, to taste
• salt, to taste

Recipe 🍳

Cooking tips 💡

• When adding the egg yolk sauce, if the pan is too hot the yolks will scramble, so remove the pan from the heat, let it cool slightly, then stir gently over low heat.
• You can substitute bacon for guanciale, and if salsiccia is unavailable, ground pork works as a replacement.
• If the sauce becomes too thick, gradually add hot pasta water to achieve a smooth consistency.

Recommended for 🙋

• ⭐Those who want to enjoy the tangy acidity of tomatoes together with the rich, savory depth of egg yolk and cheese.
• ⭐Those who want to experience the charm of authentic Roman pasta through a special recipe.