Pasta Cacio e Pepe
This recipe from Claudio Del Principe's new cookbook will excite the heart of many a pasta lover.
Pasta alle Zozzona
Angelo Coassin reveals how to make this authentic pasta with guanciale and salsiccia in his book "Cooking like a real Italian".
| Ingredients | ||
|---|---|---|
| 1 | Dash of olive oil | |
| 250 | g | Raw salsiccia, skinned and cut into pieces |
| 50 | g | Guanciale, cut into 1 cm pieces |
| 400 | g | Cherry tomatoes, halved |
| 5 | Egg yolk | |
| 50 | g | Parmesan, grated, plus more for serving |
| 360 | g | Rigatoni |
| Salt | ||
- Heat the olive oil in a frying pan. Add the salsiccia and guanciale and fry for about 15 minutes, stirring occasionally, until browned. Add the tomatoes to the pan, cover with a lid and cook for about 10 minutes, stirring occasionally.
- In the meantime, mix the egg yolks and grated cheese in a small bowl with a fork to form a cream.
- While the sausage mixture is cooking, bring salted water to the boil in a large pan. Add the pasta and cook for 2-3 minutes less than indicated on the packet (al dente). Drain and keep a few scoops of the pasta water.
- Add the pasta to the pan with the sausage mixture. Toss well for 90 seconds to combine all the flavors. Remove from the heat, add the cheese and egg mixture and stir vigorously until fully incorporated. If necessary, add a little pasta water to dilute.
- Sprinkle with grated Parmesan and serve.
© Südwest Verlag
Cook like a real Italian
Angelo Coassin
Southwest publishing house
Price: 25,70 Euro
ISBN: 978-3-517-10394-5
penguinrandomhouse.com/cooking-like-a-real-Italian
