Rigatoni alla Zozzona from Executive Chef and owner Mike Buono of Buono Osteria in Gibsons is a mouth-watering blend of three iconic Roman pastas—part Carbonara, part Amatriciana, and part Cacio e Pepe—showcasing the fresh pasta at the heart of Buono’s Modern Mediterranean–meets–Pacific Northwest menu.
Rigatoni alla Zozzona
Ingredients:
- Bronze die extruded rigatoni 5oz
- Guanciale 1/2 cup diced
- Fennel sausage (optional addition)
- Grated pecorino romano (3/4 cup)
- Egg yolks (2- 3 yolks)
- White wine (2oz)
- Minced garlic (1 teaspoon)
- Pomodoro sauce 300ml (ingredients below)
- Onion
- Garlic
- Chili peppers
- Basil
Directions:
- Fill large sauce pot with water and salt bring to a boil
- In a sauce pan begin to render the guanciale until crispy and drain off half of the fat
- Add minced garlic and sauté until cooked
- Deglaze with white wine and reduce by half
- Add in previous made pomodoro sauce and simmer
- While heating sauce add fresh extruded rigatoni to boiling water. Cook for 1-2 minutes and add to simmering sauce
- Add a ladle of pasta water to simmering sauce. It is important that we undercook the noodles slightly so that they finish cooking in the sauce and are “al dente”
- While the noodles are cooking in the sauce. In a separate bowl mix grated pecorino Romano and egg yolk. Mix together until full incorporated.
- When the noodles are “al dente” turn off the heat and stir in the egg and cheese mixture. Stir and toss the noodles using residual heat to cook the yolks, thickening the sauce to a light velvety consistency.
- Be cautious not to leave on the heat or the eggs will scramble and the sauce will split.
- If done correctly this sauce is both velvety, light and extremely rich at the same time.
