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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[–] Lost_My_Mind@lemmy.world 12 points 3 days ago (1 children)

I don't know what a zozzone is. I don't know what a guanciale is. I don't know what a fennel salsiccia is. The only way I know what passata is, is if you used voice to text and it screwed up the word pasta. I don't know what pecorino is. I don't know what bain marie is.

Egg yolks....hey I know this one!

The point I'm trying to make here, is that I see the picture, have zero clue what it is, and am offended nobody has offered to make this for me before today.

[–] admin@scrapetacular.ydns.eu 6 points 3 days ago

I can confirm that the offense doubles with every term you look up

[–] 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.

[–] PapaStevesy@lemmy.world 2 points 3 days ago (1 children)

How do you add pasta water if you haven't cooked the pasta yet?

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

Yeah, I forgot to mention pre cooking the pasta. Thanks for spotting this.

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

Ah gotcha. In my head I was like, "I don't keep leftover pasta water in my fridge and I'm not about to start."

[–] xep@discuss.online 1 points 3 days ago

There is really nothing in this world quite like the combination of Guanciale, egg yolks, and pecorino. Now I'm hungry.