Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Precook pasta for half the time it takes to fully cook it. Add pasta and a little pasta water to pan, finish cooking pasta until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.
Pasta zozzone
8 Comments
Lost_My_Mind@lemmy.world · 13 pts · 162d
I don't know what a zozzone is. I don't know what a guanciale is. I don't know what a fennel salsiccia is. The only way I know what passata is, is if you used voice to text and it screwed up the word pasta. I don't know what pecorino is. I don't know what bain marie is.
Egg yolks....hey I know this one!
The point I'm trying to make here, is that I see the picture, have zero clue what it is, and am offended nobody has offered to make this for me before today.
admin@scrapetacular.ydns.eu · 7 pts · 162d
I can confirm that the offense doubles with every term you look up
devilkitty@lemmy.world · 3 pts · 162d
That looks lovely. I’d need to substitute a plain sausage as I’ve an aversion to fennel, but I doubt that’s substantial harm done…
glorkon@lemmy.world · 2 pts · 162d
Nah, you can absolutely use any type of salsiccia you like. I happen to love fennel seeds in the resulting dish so I use that type.
PapaStevesy@lemmy.world · 3 pts · 162d
How do you add pasta water if you haven't cooked the pasta yet?
glorkon@lemmy.world · 2 pts · 162d
Yeah, I forgot to mention pre cooking the pasta. Thanks for spotting this.
PapaStevesy@lemmy.world · 3 pts · 162d
Ah gotcha. In my head I was like, "I don't keep leftover pasta water in my fridge and I'm not about to start."
xep@discuss.online · 1 pts · 162d
There is really nothing in this world quite like the combination of Guanciale, egg yolks, and pecorino. Now I'm hungry.