How to Make PASTA ALLA ZOZZONA - The Cousin of Carbonara who Likes Red Sauce

How Many of you knew about this dish? I bet you never heard of it before:_Italian::_Authentic:

Vincenzo, my recommendation for always keeping your guanciale crispy is to cook it FIRST. After the meat is cooked and the fat is opaque, you can remove it from the pan and reserve it in a bowl till the end. All the fat that rendered into the pan can now be used to sauté the onions. You can add the guanciale back in at the very end when you are tossing everything. In this way, the guanciale stays super crispy, but the flavors are still married into the sauce.

Vin, you’re an Italian national treasure.

This looks fantastic! I will definitely be making this! Thank you Vincenzo! 😍

Oh wow my friend, another superbly simple pasta dish that looks absolutely amazing...you're doing our ancestors proud...edited to add: I love the choice of music during tasting...such beautiful music...

I like how you never rush the cooking process. Love and cooking can’t be rushed!

I was raised in an Italian home but I never saw my parents use the eggs and even the black pepper and cheese the way you do. You've given me a whole new approach to cooking pasta. Out of this world looks and flavor.

Fantastico! One of my favorites now! THX

Another beautiful dish thank you my dear friend 😊🤗👍👍👍👍

Very similar to one of the first meals i helped make. My grandmothers neighbor noticed i was interested in cooking, she was a recent immigrant from Sicily to the seattle area. Great memories learning to cook with her, including her always having 2 wooden spoons in her apron. One for the sauce pots, and one to smack me when i did something wrong. Bridgetta was amazing. She taught me how to improvise with food, and started a lifelong love of using wooden spoons instead of metal. Side note, in your gorgeous mushroom risotto video, it should be mentioned that you should never use a metal utensil to stir the risotto, always wood, otherwise you will break and cut the rice grains. You want to massage the starches out gently to build that creaminess. Again, i love your videos.

Amazing Pecorino moment once again, Perfect ! Thank you Vincenzo !

Made this for dinner tonight, big hit with the household! Been making your recipes for a few weeks now to improve my variety, Thanks so much for bringing the dishes we don't hear about in the US to our attention, and for offering us a more traditional take on them!

Wow that looks amazing, I will be trying! Bravo! 👏👏

Grazie Vincenzo 🙏🏼 there are a lot of good Italian food cooking shows to get inspired by here on YouTube, but when I want to learn how to make a pasta dish in the PROPER traditional Italian way, I always refer to your channel. Thank you so much for your videos 😊

Amazing Vincenzo. I haven't heard of it and I can't wait to try it! Regarding your guanciale, it probably didn't crisp like in a carbonara because you sauteed the onions first which release a lot of water and juices which can affect the protein from becoming crispy. I'd fry up the guanciale first then add the onions and sausage second. Keep it up mate, you're my favourite Italian cooking channel and a source of great inspiration, passion and culture! 🤌🤌🇮🇹🇮🇹

Just made this for dinner, I think I just discovered my new favourite pasta dish

So comforting….thank you Vincenzo !

Looks fantastic! Can’t wait to make it . Good job Vincenzo 👍

Man… I’ve been testing out a lot of your pasta recipes in the last year and a half. But this!! Wow!! Man this might be my new favorite roman pasta. Thanks again and again Vin!

Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the pasta alla zozzona looks very yummy I love eating pasta pasta is my favourite favourite food in the world because there soo many different types you can try and eat