this post was submitted on 04 Mar 2026
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Pasta zozzone (lemmy.world)
submitted 3 days ago* (last edited 3 days ago) by glorkon@lemmy.world to c/cooking@lemmy.world
 

Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Precook pasta for half the time it takes to fully cook it. Add pasta and a little pasta water to pan, finish cooking pasta until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.

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[–] devilkitty@lemmy.world 3 points 2 days ago* (last edited 2 days ago) (1 children)

That looks lovely. I’d need to substitute a plain sausage as I’ve an aversion to fennel, but I doubt that’s substantial harm done…

[–] glorkon@lemmy.world 2 points 2 days ago

Nah, you can absolutely use any type of salsiccia you like. I happen to love fennel seeds in the resulting dish so I use that type.