Pasta Alla Zozzona

4 oz of guanciale

½ pound of spicy Italian sausage

1 onion, chopped

2 cloves of garlic, minced

1 tablespoon of tomato paste

1 can (14 oz) of whole peeled tomatoes

1 tablespoon of chopped Calabrian chili peppers

3 egg yolks

1 teaspoon of Chef’s Grind Black Pepper

¾ cup of Parmesan cheese

½ cup of pasta water

1 pound of Pasta of your choice

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1. Cook the guanciale in a pan until crispy, about 6-10 minutes. Remove it from the pan and set aside. In same pan and sauté the Italian sausage for 6-8 minutes.
2. Once the sausage is browned, remove it from the pan and add the onion and garlic.
3. When the onions are translucent, about 7-10 minutes. Stir in the tomato paste and cook until caramelized, about 5 minutes.
4. Add the can of whole peeled tomatoes, the Calabrian chili peppers, and the meats back into the pan. Let the sauce simmer for 30 minutes to an hour.
5. While the sauce is simmering, boil your pasta of choice.
6. In a separate bowl, mix the egg yolks, Chef’s Grind Black Pepper, and Parmesan cheese. Slowly add the pasta water to the egg mixture to avoid cooking the eggs.
7. Once the sauce has finished simmering, turn off the heat and add the egg and cheese mixture to the pan.
8. Add the pasta to the sauce, and toss to completely coat.

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