Asking strangers if I could cook them one meal, what would be?! And we got a return customer!

Fire Escape Chronicles Pt. 6 🧯

Recipe below 👇🏽

#pasta #alla #zozzona #recipe #pastarecipe #italian #roma #rome #carbonara #amatriciana #cacioepepe #pecorino #parmesan #cheese #guanciale #garlic #cooking #for #Strangers #fire #escape

Ingredients
1. Half box of Rigatoni
2. 2 egg yolks
3. 1 whole egg
4. 1/3 cup of freshly grated pecorino
5. 2/3 cup of freshly grated parmesan
6. Freshly grounded pepper (pre grounded pepper is fine)
7. 1 can of San Marzano peeled tomatoes - puree it
8. 2 sausage links
9. 1/3 pound of guanciale
10. 6 cloves of garlics
11. Parsley for finishing

Directions:
1. Add 2 egg yolks and 1 whole egg into a bowl and mix
2. Into that same bowl, add in 1/3 cup of pecorino and 2/3 cup of Parmesan. Season with Pepper.
3. With a low flame, get a separate pan and add in the guanciale and cook in it’s own oil. This should take about 5-6 minutes. It should be crispy on the outside and soft on the inside.
4. Remove the guanciale and save half of the oil as a reserve for our egg/cheese mixture and leave half in the pan.
5. Add the sausage into the remaining fat of the same pan as the guanciale. Make sure it’s a large pan because we will add the pasta into this.
6. About 2 minutes before the sausage is done, add in the garlic
7. When it starts to brown, add in the tomato puree and 1/2 cup of water. Simmer for 15 minutes.
8. Get the pasta going. Take it out 1 minute before al dente and add it into the tomato sauce.
9. Simmer in the sauce and pasta for about 3-4 minutes or until al dente.
10. With the bowl with the egg mixture, add in 2 tbsp of the cooled guanciale fat into the egg yolk mixture and a few tbsp of the pasta water if needed. It should a smooth consistency.
11. Add the whole pot of pasta and tomato sauce into the bowl with the egg mixture and mix.
12. Final step, Enjoy

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