Why I'm Fully Obsessed with Rome's Secret Pasta

now if you think you've tried all of Rome's pastas think again let me introduce you to Pasta alazazona the secret Roman pasta that combines cachoi Pepe carbonara a matcha Shana and aragreesha into one incredibly mind-blowing dish zotzono translates to Filthy but it can also be translated into something that's full of everything and is hard to describe and it's insanely out of control delicious so let's just jump right into it now for the uninitiated those who may not know what the four Roman pastas are let me quickly walk you through it and I was going to use a Venn diagram to do this but I found Venn diagrams don't work but on the internet there was a great illustration that sort of shows the progression and the through line between all these four Roman pastas so first when we talk about Cacho Pepe all we're talking about is pecorino Romano cheese and fresh cracked black pepper Cacho e Pepe if we were to go ahead and add guanciale now we have pasta Allegria now from here we can Fork two ways if we decide to add tomatoes now we made a matcha Shana or if you choose eggs instead of tomatoes now you've got pasta a la carbonara so now we're going to understand the four Roman pastas let's talk about this dish first we've got guanciale guanchala usually comes coated in black pepper so what I do is I cut off all the exterior black pepper Parts slice the guanciale into three pieces depending on how thin or thick you want them and then I cut them into these large chunks you can cut them thinner if you want it's really up to you now if you're having trouble finding guanciale I found this amazing new website Supermarket italy.com that allows you to Source all these great products that might be hard to find it may be a little pricey but they are an Avenue to find these products we've also got some hot Italian pork sausage I've got about two links I've taken them out of the casing and broken them up a little bit got about one cup of pecorino Romano grated about three cloves of garlic that I've just sliced very thinly black pepper and two eggs and we're just gonna go for the egg yolks on these with regard to weekday sauce I've just had some weekday sauce if you don't have weekday sauce use a jar of tomato pastata about two cups of it you're good to go all we have to do is prep the carbonara cream so I'm gonna take two eggs and I'm just gonna transfer the yolks into the large bowl now you just want to do your best not to screw up the cracking of the eggs like I'm about to do it's okay just scoop out the yolk a little white getting in it isn't a problem in fact you can use whole eggs if you want it's just a bit richer with the yolks now we're gonna add some fresh cracked black pepper and about three quarters of a cup of the fine grated pecorino romano and stir that all together until it sort of forms this paste it's gonna get thinned out later with the grand Chalet fat and the pasta water but keeping it thick for now is perfect now we're ready to cook on the stove I have a medium sized pot with water coming up to a boil and next to that my go-to pasta pot my three quart Saucier then add the guanciale to a cold pan and turn on the heat to medium and what we're looking to do at this stage is to render out a lot of that guanciale fat Browning the fat and the meat just like we would bake it and just like bacon when we start to get close to it being done I like to pool the fat and the guanciale to one side of the pan and start to comfy the meat in its own fat and help finish it get to a nice golden brown and to allow all the pieces to Brown even once we get a nicely browned fish out the crispron Chalet with a slotted spoon and pour half of the guanciale fat into a bowl to cool before we add it to the carbonara mix now get that pan back on the stove on medium-high heat and add the sausage to the remaining guanciale fat and use a flat bottomed wooden spoon to sort of break up the sausage into smaller pieces and what we're looking to do here is the same thing you want to cook out any of the liquid in that sausage and render out its fat and then start to Fry the Sausage in the fat and you can start to hear it once it starts to fry that's when you know it's starting to Brown and about two minutes before it's done toss in the sliced garlic and begin to toast those slices hit them with a little salt and once it begins to Brown around the edges we can add in our tomato passata or in my case weekday sauce throw some water in the container to clean it out and add that back into the sauce add a touch of salt and bring the sauce out to a Sim and while that happens off to the side add a little bit of salt to the pot of oil that is now boiling and then we're going to add the rigatoni and it says 12 minutes till Al Dente so I'm gonna add about half the box to the water because this recipe is for two and I'm gonna set a timer for 10 minutes two minutes earlier than the package instructs now while that cooks we can add the cooled guanciale fat to the egg mixture and a few tablespoons of the pasta cooking water to thin the mixture out begin to temper it before we add anything hot to it then after 10 minutes of the pasta cooking fish it out of the pasta water allow it to drain slightly and then add it directly to what is essentially our matcha Shana sauce stir it together and we want to simmer the pasta in the sauce for an additional three to four minutes as it Cooks more slowly in the sauce than it would in boiling water and while that cooks off to the side you want to turn the heat off on the pasta water allow that gentle steam to work underneath that bowl of Carbonara sauce to get it warmed up cheese slightly melted and ready to get combined with the pasta once the pasta is coated in with the amateur Shana sauce and is Al Dente you want to hit it with some fresh cracked black pepper and we want to take that a matcha Shana sauce and the pasta and pour it directly into the large bowl with the Carbonara sauce and with a spatula gently stir to combine the two sauces if it's a little too thick you can add a touch of the pasta water and once it all comes together and the sauce is clinging to the pasta and has kind of a vodka sauce vibe to it adjust any seasonings last minute and then we're ready to plate in a warm shallow bowl spoon a nice amount of that pasta then some of the crispy chunks of guanciale and then finish with some pecorino Romano now I must say the idea of combining all of the four most famous pastas Rome is known for into one dish seems like a very American thing to do but I really must say it does actually combine everything that's great about those four pastas into one pasta oh man sometimes kacho a Pepe or carbonara can be on the heavy side but by combining the acidity of the tomatoes and all that pork fat you get everything that's great about a matcha Shana that I love which is my favorite Roman pasta except you get this kind of anxious mouth feel from the egg and the carbonara aspect of it it's just absolutely to die for and you don't have to go to Rome to taste it recipe is going to be down in the description that's all that I have today I'll see you next time until then take care of yourself and go feed yourself [Music]

Channel: NOT ANOTHER COOKING SHOW

Views: 709,636

Keywords: Pasta alla zozzona, cacio e pepe, amatriciana, alla gricia, carbonara, pasta, how to make, how to make pasta all zozzona, 4 roman pastas, the 4 famous roman pastas, secret roman pasta, not another cooking show, the food freak, Stephen cusato, recipes

Id: ruhIhtLAmVQ

Length: 6min 27sec (387 seconds)

Published: Wed May 10 2023