Budget-friendly pasta alla zozzona. Probably one of my fave dishes to ever exist and I can’t believe it’s taken me THIS LONG to make it myself. An evolution of carbonara, cacio e Pepe and amatriciana and under 10 ingredients, what’s not to love about it. Ingredients for 5: 350g pasta 1 brown onion, diced 200-250g speck, diced 3 Italian pork sausages, skinned 2 tsp dried basil 700g passata 4 egg yolks 1 tsp cracked pepper 1 cup freshly grated Parmesan (or enough to turn the yolks into a thick paste) Method: 1. In a bowl, combine the egg yolks, cracked pepper and Parmesan. Add enough Parmesan until it turns into a thick paste like you see in the video. Set aside. 2. In a pan on medium to high heat, render the fat of the speck and sausage meat. 3. Add the onions and saute until soft. 4. Add the basil and cook for an additional 60 seconds. 5. Lower the head to low, add the passata and stir to combine. 6. Add the pasta to rolling heavily salted water and cook until al dente whi...