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home » dishes » noodles

The dirty pasta

  • German
  • Italian

In days gone by, there were many periods of fasting in Italy. And afterwards, there was a great desire to eat whatever tasted good. This is how pasta alla zozzona (the dirty pasta) is said to have been created, combining three cult dishes of Roman cuisine: amatriciana, cacio e pepe and carbonara.

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The dirty pasta

Literally translated, pasta alla zozzona means "dirty pasta". The name already suggests that it is not a "pure type" of dish! It originated at a time when the church called for fasting many times a year. When people were then allowed to eat everything again, the cooks sometimes no longer followed familiar recipes, but combined what the taste buds longed for! This resulted in hearty mixtures that some considered indecent, even sinful.

The dirty pasta - pasta alla zozzona  - recipe

Amatriciana, cacio e pepe and carbonara

Today I would say that this pasta is so delicious that it is definitely worth sinning for. If you want to prepare it in the traditional manner, always use rigatoni, short tubular pasta that is perfect for filling with the sauce. As with pasta amatriciana, the fat comes exclusively from guanciale. The salsiccia, the only ingredient that is not part of the other dishes, must be made solely from pork. As in cacio e pepe, pecorino and pepper are mixed with the sauce after taking the pasta off the stove. And at the end, as in carbonara, the egg is added.

📖 Recipe

The dirty pasta - pasta alla zozzona - recipe

The dirty pasta - Pasta alla zozzona

This pasta combined three cult dishes of Roman cuisine: amatriciana, cacio e pepe and carbonara.
[en]5 from 5 votes[/en][de]5 von 5 Bewertungen[/de][it]5 da 5 voti[/it]
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course, main dish, noodles
Cuisine Italy, rome
Servings 4 servings
Calories 776 kcal

Ingredients
 

  • 320 g rigatoni, alternatively, penne or similar
  • 100 g guanciale
  • ½ onion
  • 2 salsicce
  • 200 g tomato sauce
  • 100 g pecorino
  • black pepper, freshly ground
  • 1 egg yolk

Instructions
 

  • Melt the finely chopped guanciale in a pan without fat until the fat is translucent. Add the finely chopped onion and fry. Chop the salsicce and fry it in the pan as well. Pour in the tomato sauce and let the sauce simmer gently.
  • In the meantime, cook the pasta al dente. Strain the pasta, reserving some of the cooking water. Add the pasta to the sauce in the pan and simmer for 1 minute, then mix well. Remove the pan from the heat. Now season with pecorino as well as plenty of pepper, folding in well. If the pasta is too dry, stir in spoonfuls of pasta water until the sauce is creamy. Mix in the yolk and serve immediately.

Nutrition

Calories: 776 kcalCarbohydrates: 65 gProtein: 31 gFat: 43 gSaturated Fat: 17 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 9 gCholesterol: 142 mgSodium: 1143 mgPotassium: 531 mgFiber: 4 gSugar: 5 gVitamin A: 428 IUVitamin C: 5 mgCalcium: 303 mgIron: 3 mg
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Buon appetito!

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5 from 5 votes (5 ratings without comment)

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Workshops

In einer Gruppe von maximal 10 Personen bereiten wir verschiedene Pasta-Sorten und die dazu passenden Saucen. Ich zeige euch meine Kenntnisse, sowie viele Tipps und Tricks in der Herstellung von Pasta.
Wir verköstigen die selbst-gemachten Nudeln dann gemeinsam. Dies mit vielen Geschichten der italienischen Küche, die das italienische Lebensgefühl „la dolce vita“ vermitteln.
* * * Alle Termine * * *

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Mein Buch

a modo mio das buch

Du findest im Buch eine Küche ohne Schnickschnack, original italienisch, meist vegetarisch und genau richtig für den Alltag. Viele Rezepte stammen aus unseren Familienkochbüchern, inspiriert von Mamma Maria oder Nonna Nina. Ich gebe natürlich auch Tipps und Tricks für perfekte Pasta, Risotto oder selbst gebackenes Brot. Zu meinen Lieblingen gehören ebenso italienisches Streetfood sowie Eingemachtes und Eingelegtes. Da werde ich wieder zum Kind, schleiche in die Vorratskammer und nasche heimlich vom Milchkaramell!

Hier geht es zu den Rezensionen

auf  Genialokal.de bestellen

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Hallo ich bin Alessandra,

Willkommen auf meinem Blog
der italienischen Gerichte und Geschichten.
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Foto: Anna Stöcher

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