PASTA ALLA ZOZZONA
Alba and Stefano, the dynamic duo behind Feed The Soul Artisan Pasta, are on a mission to bring divine authentic Italian fresh pasta (and more!) to Christchurch. They’re proudly the first pasta makers to use 100 per cent local New Zealand ingredients. Pasta Alla Zozzona is one of the most exquisite Roman pastas that you’ve probably never heard of. Insanely delicious, it may not be well-known outside of Italy, but this pasta with egg yolk, sausage, and pancetta is a perfectly rich and decadent dish for a mid-winter dinner with friends and family.
SERVES 4
500g of Feed The Soul fresh pasta
2 tbsp of extra virgin olive oil
1 small onion, finely chopped
130 grams of chopped pancetta or good quality cured belly bacon
3 good quality Italian sausages, cases removed
1 400g tin of chopped tomatoes
3 egg yolks
75g of grated pecorino cheese, plus more for serving
Black pepper to taste
Heat the olive oil in a large pan and sauté the onion over medium heat for two to three minutes until translucent.
Add the chopped pancetta and sausage and fry gently for five to six minutes, crumbling the sausage with a wooden spoon.
Stir in the tinned tomatoes and simmer for 10 minutes.
In the meantime, bring a large pot of water to a boil, salt it well, and cook the fresh pasta following the recommended cooking instructions. Reserve a bit of pasta water before draining.
Beat the egg yolks and the pecorino together in a bowl until they form a thick paste. Add about three tablespoons of pasta water and stir until well-combined and smooth.
Next, transfer the cooked pasta to the pan and toss it well until coated in the tomato, bacon, and sausage sauce.
Remove the pan from heat, stir in the egg yolk mixture, and toss quickly for about 30 seconds until fully incorporated.
Serve immediately with extra pecorino and freshly ground black pepper.