Pasta Alla Zozzona

60 minutes


4 people
Adjust Servings
Large egg yolks 4
Grated Parmigiano Reggiano 1 cup
Grated Pecorino Romano PDO 1/2 cup
Ground black pepper 1/2 tsp
Olive oil 1 tbsp
Diced prosciutto 4 ounces
shallots, diced 2
Garlic, minced 3 cloves
Kosher salt 1/4 tsp
Dry white wine 4 ounces
Passata 2 cups
Calabrian chile paste 1 tsp
Dried semolina pasta 1 pound
Grated Pecorino Romano PDO
Cracked black pepper
Preparation Stage
By Chef Giorgio Rapicavoli of Eating House | Miami

For the Egg Sauce:
In a small bowl, stir to combine eggs, cheeses, and black pepper. Cover and refrigerate.

For the Crispy Prosciutto:
In a large skillet over medium flame, heat oil. Add prosciutto and cook 6 minutes, or until the prosciutto is brown and crispy. Using a slotted spoon, transfer prosciutto to a plate. Keep the skillet warm.

For the Tomato Sauce:
To the skillet with the prosciutto fat, add shallots, garlic, and salt. Cook 3 minutes, or until the alliums are soft and fragrant. Deglaze pan with wine and continue to cook until liquid is nearly evaporated. Add passata and chile paste. Reduce heat and let simmer 10 minutes, or until the sauce thickens. Cover and keep warm.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain pasta, reserving 1 cup pasta water. In a small saucepan, temper Egg Sauce with 1⁄4 cup reserved pasta water, stirring constantly to prevent scrambling. Remove from heat. Add cooked pasta to the pan with the warmed Tomato Sauce. Stir to coat, adding pasta water as needed if the sauce becomes too thick. Add Egg Sauce and Crispy Prosciutto and stir until the sauce is creamy, glossy, and clings to the pasta. Transfer pasta to a serving bowl and top with grated Pecorino Romano PDO and black pepper.


Adapted by StarChefs

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