Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe pasta) - Italian recipes by GialloZaffer
Pasta alla zozzona (carbonara, amatriciana, and cacio e pepe pasta) combines the best of the three essential recipes in Roman cuisine into one enjoyable dish!
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Pasta alla zozzona (Carbonara
- amatriciana and cacio e pepe pasta)
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Ingredients
- Rigatoni 3 ¼ cups
- Guanciale 1 cup
- Sausage (pork only) 1 ¼ cup
- Pecorino Romano PDO cheese to be grated 9 tbsp
- Canned cherry tomatoes 3 cups
- Extra virgin olive oil to taste
- Egg yolks (medium eggs) 4
- Pecorino Romano PDO cheese 6 tbsp
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