Name: Pasta alla Zozzona
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 portions
Cuisine: International
Ingredients: 4 large egg yolks, room temperature; 100 g grated Pecorino Romano, plus extra for serving; Fine salt and black pepper; 115 g guanciale, diced (or pancetta); 170 g Italian sausage meat, casings removed; 1 small onion (about 80–100 g), quartered; 680 g tomato passata; 450 g rigatoni (or other short dried pasta); 15 g fresh parsley leaves, roughly chopped

Pasta alla Zozzona | AIdoo - Thermomix® TM7 Recipe