I've been wanting to making this for awhile after figuring out how to make both carbonara and amatriciana perfectly. I pretty much followed giallozafferano ingredients and made it with the techniques I use for the two above dishes.
Ita turned out great, and it was definitely an adjustment eating it at first with all the flavors. 125g of sausage and 100g of guanciale seemed kind of high with 160g of pasta. I used more tomatoes (i like them) but reduced a lot. I also fried the guanciale before the sausage and added the guanciale back the end because I like it crispy.
Overall, it was a very good dish and nice change up from carbonara and amatricana.
by ChiefKelso
1 Comment
Well done, this looks very nice. It’s one of he less known Roman dishes and I’d argue, a very underrated one.
By the way, I recommend Il cucchiaio d’argento any day over Giallo Zafferano (e.g. https://www.cucchiaio.it/ricetta/pasta-alla-zozzona/).