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Gennaro Contaldo
Italian chef and restauranteur known for his association with his British protégé Jamie Oliver and his partnership with fellow Italian chef Antonio Carluccio and their television series 'Two Greedy Italians'. Here we present recipes from his new book 'Gennaro's Pasta Perfecto'.
RIGATONI ALLA ZOZZANA This robust Roman recipe takes its name from zozza, which in Roman dialect usually means ‘dirty’, but in the case of this recipe means ‘rich’, because all sorts of ingredients are added. It’s a cross between the other classic Roman pasta dishes cacio e pepe and carbonara, and uses up all the typical leftovers, making it a substantial but extremely delicious dish. Serves 4 300 g/101/2oz rigatoni pasta 2 tbsp extra-virgin olive oil 1 onion, finely chopped 100 g/31/2oz pancetta, finely chopped 100 g/31/2oz Italian pork sausage, skinned and crumbled 1 egg yolk 30 g/1oz/scant 1/2 cup grated Pecorino, plus extra for sprinkling 2 tbsp single (light) cream sea salt and freshly ground black pepper
Bring a large saucepan of salted water to the boil and cook the pasta until al dente (check the instructions on your packet for cooking time). Heat the olive oil in a frying pan (skillet) set over a medium heat, add the onion and sweat for 1 minute. Add the pancetta and sausage meat, and sauté for 10 minutes. Meanwhile, whisk together the egg yolk, grated Pecorino and cream, along with some salt and pepper, in a small bowl. Drain the cooked pasta, add to the pan with the pancetta and sausage meat, mix well and cook for 1 minute over a high heat. Remove from the heat and mix in the creamy mixture. Serve immediately, with an extra sprinkling of black pepper and Pecorino.
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