Pasta alla Zozzona
Crispy guanciale and tomato come together in this Roman classic in under 25 minutes. Tossed with hot pasta and black pepper for a bold, rustic dinner.
- Total time
- 22 min
- Servings
- 2
- Calories
- 680
- Protein
- 24g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Put a large pot of salted water on to boil over high heat.
Step 2
Cook guanciale in a large skillet over medium-high until edges crisp, 5–7 minutes.
Step 3
Add minced garlic to the skillet. Stir until fragrant, about 30 seconds.
Step 4
Pour in crushed tomatoes. Simmer over medium, stirring occasionally, 8–10 minutes.
Step 5
When water boils, add pasta and stir. Cook until al dente, following package directions.
Step 6
Reserve 1 cup pasta water. Drain pasta and add to the skillet.
Step 7
Toss pasta with sauce. Add pasta water a few tablespoons at a time until silky.
Step 8
Season to taste with salt and black pepper. Serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
- colander
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
