AL BRONZO® SPAGHETTI ALLA ZOZONNA

INGREDIENTS

• 3 lb Barilla Al Bronzo® Spaghetti
• 2 Tbsp extra virgin olive oil
• 1 lb guanciale
• 1 lb spicy Italian sausage
• 2 lb yellow onion, julienned
• 3 Mutti tomato passata (24 fl oz each)
• 1 cup egg yolks
• 1 lb Pecorino Romana, microplaned
• 1 Tbsp freshly ground black pepper
• 4 oz basil

PREPARATION

1. 1.In a rondeau, warm extra virgin olive oil and guanciale over medium heat until the the guanciale is light golden brown and begins to crisp. Add the sausage in dime size pieces, continuing to cook until golden brown and cooked through.
2. 2.Add the onions, sauteeing until tender and light golden. Add the pasta and simmer.
3. 3.Cook the spaghetti according to package instructions. Save about 1/2 cup of pasta water. Add the pasta to the tomato sauce.
4. 4.In a bowl, stir the egg yolk with the shredded pecorino and black pepper. Slowly incorporate pasta water, continuing to stir.
5. 5.Remove the pasta from the heat, then incoporate the egg yolk mixture, stirring until thoroughly mixed and emulsified.
6. 6.Transfer to the plate and garnish with more shredded pecorino and basil.