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Pasta Alla Zozzona

Course: Dinner, Main Courses

Cuisine: Italian

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 701.9kcal

Rigatoni With Sausage, Bacon, and Egg Yolks

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Ingredients

3 large egg yolks
2 ounces Parmesan cheese finely grated , plus more for serving
Kosher salt and freshly ground black pepper
4 ounces bacon cut into 1/4-inch-thick batons
6 ounces Italian sausage
1 small onion finely chopped
Pinch red pepper flakes optional
2 cups tomato finely chopped, I suggest using Pomi chopped boxed tomatoes
12 ounces pasta shape of your choice

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Instructions

In a small bowl, beat 3 large egg yolks and 2 ounces Parmesan cheese together with a fork until they form a homogeneous thick paste, about 1 minute. Season with a few grinding's of Kosher salt and freshly ground black pepper . Set aside.
In a large skillet, 4 ounces bacon over medium-low heat, stirring occasionally, until fat has rendered and bacon is golden brown and crisp, about 15 minutes. Remove from heat. Using slotted spoon, transfer bacon to a plate. Set aside.
Using clean hands, add 6 ounces Italian sausage to skillet by pinching off 3/4- to 1-inch pieces and arranging in a single layer in the pan. Alternatively, add sausage to skillet all at once, then break up into pieces with a wooden spoon, spreading them out evenly in the pan. Cook over medium heat, undisturbed, until bottom side is light golden brown, about 1 minute. Add1 small onion, season lightly with salt, and, using a thin metal spatula, turn sausage pieces onto uncooked side. Continue to cook, stirring occasionally, until sausage is cooked through, onion is softened, and fat in the pan is clear and no longer cloudy, 5 to 7 minutes; lower heat at any point if sausage or onion threaten to scorch.
Add Pinch red pepper flakes (if using) and bloom in rendered fat until aromatic, about 30 seconds. Add 2 cups tomato (finely chopped), season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until sauce has thickened slightly and fat has emulsified into sauce, about 10 minutes.
Meanwhile, in a pot of lightly salted boiling water, cook 12 ounces pasta shape of your choice until softened on the exterior, but well shy of al dente, and still uncooked in the center (about 3 minutes less than the package directs). Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup pasta cooking water. Transfer an additional 1/4 cup pasta cooking water to bowl with reserved egg yolk-Parmesan paste, and stir with a rubber spatula until smooth and well-combined; set aside. Alternatively, if you don't have a spider skimmer, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 1/2 cups pasta cooking water, before proceeding with above instructions.
Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, about 2 minutes, adding more pasta cooking water in 1/4 cup increments as needed.
Remove skillet from heat, add cooked bacon and egg yolk mixture, and stir and toss rapidly until fully incorporated and pasta is glossy, 15 to 30 seconds. Season with salt and pepper to taste. Serve immediately, passing more grated cheese at the table.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.