
The protagonist of this recipe: Pecorino Romano PDO
Presentation
If you can't choose between the recipe for Carbonara, [Amatriciana](https://www.pinnaformaggi.it/en/recipes/spaghetti-all-amatriciana/, Cacio e Pepe or Gricia, here is the solution for you: pasta alla Zozzona. The recently discovered new recipe is nothing more than the set of all the recipes of the Roman and Lazio tradition. The ingredients are none other than Pecorino Romano, bacon, egg yolks, cherry tomatoes and black pepper. A truly enjoyable combo that takes the name of "* dirty " in its meaning of "richness of taste". A dish certainly not light, but which for this very reason will be loved by all. What are you waiting for? Discover our creation with abundant *Pecorino Romano Pinna**.
Watch the Video

Ingredients
4 people- Pecorino Romano PDO 300 gr.
- Rigatoni 400 gr.
- Fresh sausage 200 gr.
- Jowls 100 gr.
- Cherry tomatoes 200 gr.
- Yolks 4
- Oil q.b.
- Salt q.b.
Method


Bring a pot with plenty of water and a little salt to the boil. Then pour the rigatoni and cook al dente.


Pour the oil into a pan and then add the fresh sausage and the bacon previously cut into slices. Cook over high heat until the guanciale is crispy.


Now add the halved cherry tomatoes and cook for at least 10 minutes.


Once the rigatoni are cooked, pour them into the pan with the sauce and mix everything well.


Now with the heat off, add the egg yolk and plenty of Pecorino Romano to the pan. *If you prefer, you can also cream the yolk and pecorino cream in a bowl and then pour it into the pan. We have done everything in the pan and we assure you that the result is really creamy.


Continue to mix and stir in, adding the pecorino until you reach the ideal consistency.


Serve as desired. We served rigatoni alla zozzona with slices of crispy bacon and pecorino romano wafers. You just have to try it!
Ricetta di : Pinna Formaggi
Share this recipe

2 minutes
Go to the recipe
15 minutes
Go to the recipe
120 minutes
Go to the recipe
SPAGHETTI WITH CHEESE AND PEPPER
30 minutes
Go to the recipe
Lasagna Artichokes and Pecorino
40 minutes
Go to the recipe
Spaghetti Frittata
30 minutes
Go to the recipe
Gnocchi Sorrentine style
30 minutes
Go to the recipe
Pasta alla Zozzona
25 minutes
Go to the recipe
Pasta alla Genovese
20 minutes
Go to the recipe
Pasta allo scarpariello
15 minutes
Go to the recipe
SPAGHETTI ALL'AMATRICIANA
45 minutes
Go to the recipe
20 minutes
Go to the recipe
10 minutes
Go to the recipe
SPAGHETTI WITH PESTO SAUCE
30 minutes
Go to the recipe
Spaghetti alla Gricia
10 minutes
Go to the recipe
PASTA ALLA CARBONARA
30 minutes
Go to the recipe
20 minutes
Go to the recipe
20 minutes
Go to the recipe
Fettuccine all'Alfredo
20 minutes
Go to the recipe
Mushroom Risotto
30 minutes
Go to the recipe
CHEESE AND PEPPER CROQUETTES WITH PECORINO ROMANO
45 minutes
Go to the recipe
SWEET AND SOUR SALTED COD RISSOLES WITH PECORINO ROMANO
45 minutes
Go to the recipe
MALLOREDDUS WITH SALTED COD, COURGETTES, PECORINO ROMANO AND MINT
30 minutes
Go to the recipe
CONCHIGLIONI FILLED WITH PECORINO ROMANO CHEESE
45 minutes
Go to the recipe
RICE WITH MUSSELS AND PECORINO ROMANO
45 minutes
Go to the recipe
FRUIT AND VEGETABLE SUMMER SALAD WITH PECORINO ROMANO
30 minutes
Go to the recipe
SHORTBREAD COOKIES WITH PECORINO ROMANO
45 minutes
Go to the recipe
TURBOT ESCALOPE WITH PECORINO
45 minutes
Go to the recipe
SPAGHETTI WITH PUMPKIN CREAM AND PECORINO ROMANO CUBES
45 minutes
Go to the recipe
PEARS IN VIN SANTO WITH PECORINO ROMANO CREAM AND VANILLA ICE
60 minutes
Go to the recipe