MEZZI RIGATONI ALLA ZOZZONA
What do you get when you cross an amatriciana with a carbonara and cacio e pepe? Mezzi rigatoni alla zozzona of course!
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Ingredients
- 3 large egg yolks
- 60 ml (¼ cup) romano cheese, grated
- 60 ml (¼ cup) parmesan cheese, grated
- 30 ml (2 tbsp) Stefano extra virgin olive oil
- 125 ml (½ cup) pancetta, cubed
- 2 Stefano sausages of your choosing (225 g), casings removed
- 1 onion, chopped
- 648 ml (1 jar) Stefano tomato basil sauce
- 454 g (1 pack) Stefano mezzi rigatoni pasta
- Freshly ground black pepper, to taste
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