PASTA ALLA ZOZZONA

Traditionally the dish is served with tube-shaped pasta with large holes and ridges to catch the rustic sauce, such as classic Rigatoni, the shorter Mezze Maniche or the substantial Paccheri. We've chosen our Lumaconi for this very recipe, as their deep, snail-like shape acts as a natural scoop. It traps the thick sauce and the coarse pieces of salsiccia, giving a perfect balance between pasta and filling in every bite.

ingredients

• 300 g Nonna Elide Lumaconi
• 2 slices Guanciale (about 100 g)
• 300 g Nonna Elide Salsiccia Original
• about 250 g Passata (sieved tomatoes) or finely crushed tomatoes.
• 3 st Egg yolks
• 1 dl Grated Pecorino Romano (Parmesan or a mix of both)
• Salt for the pasta water
• Freshly ground black pepper and fresh basil to serve

here's how

• Start by cutting the guanciale into thin strips and then into cubes. Place them in a cold pan and raise the heat to medium to slowly render the fat until the pieces are crispy and golden. Lift out the pieces and set them aside, but pour the rendered fat into a bowl.
• In the same pan, where there's still a little fat left, fry the crumbled salsiccia over medium to medium-high heat. Once the sausage has taken on a nice colour and released its own fat, stir the guanciale back in and pour in the passata. Let the sauce simmer together for about 10–15 minutes until it has thickened properly, then take the pan off the heat and let it cool slightly while the pasta cooks.
• Meanwhile, prepare your carbo-crema by adding the egg yolks and grated cheese directly into the bowl with the guanciale fat. Stir thoroughly until you have a smooth, creamy and fragrant emulsion.
• Cook your Lumaconi in plenty of salted water until al dente, and remember to save a cup of the starchy cooking water before draining the rest. Stir your carbo-crema directly into the slightly cooled tomato sauce in the pan and then fold in the pasta. Mix well so the sauce works its way into all the shells, adding a splash of cooking water if needed to get the perfect creaminess.
• Serve immediately and finish with a few good turns of the pepper mill, some extra grated cheese and fresh basil cut into thin strips.

Nonna vet bäst.