{"id":47605,"date":"2026-10-12T16:31:12","date_gmt":"2026-10-12T14:31:12","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=47605"},"modified":"2026-10-12T16:31:12","modified_gmt":"2026-10-12T14:31:12","slug":"rigatoni-n-50-roman-style","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/ricette\/rigatoni-n-50-roman-style\/","title":{"rendered":"Rigatoni N\u00b0 50"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"RIGATONI N\u00b0 50 alla ZOZZONA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/UR4uHTAj--Q?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-4 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-3 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p>250 g Rummo Rigatoni N\u00b0 50<\/p>\n\n\n\n<p>300 g sausage<\/p>\n\n\n\n<p>120 g guanciale<\/p>\n\n\n\n<p>2 eggs<\/p>\n\n\n\n<p>80 g Pecorino Romano<\/p>\n\n\n\n<p>400 g peeled tomatoes<\/p>\n\n\n\n<p>1 onion<\/p>\n\n\n\n<p>Salt<\/p>\n\n\n\n<p>Extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-2 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Remove the rind from the guanciale and cut it into strips. Cook the strips in a saut\u00e9 pan until crisp. Remove them from the pan and set aside.<\/p>\n\n\n\n<p>Finely chop the onion and cook it in the same pan, using the rendered guanciale fat. Remove the casing from the sausage, cut it into small pieces, and add it to the onion. Cook through, then add the peeled tomatoes, crushing them with a spoon to help the flavors come together. Add some of the crispy guanciale and continue cooking.<\/p>\n\n\n\n<p>Meanwhile, cook the rigatoni in a large pot of boiling salted water. In a metal bowl, combine the freshly grated Pecorino, the egg yolks, and a little black pepper. Place the bowl over the pot of boiling water, making sure it doesn&#8217;t touch the pot, and whisk the mixture gently using the heat from the steam. Drain the pasta about two minutes before the cooking time on the pack and finish cooking it with the sausage and guanciale, adding a ladle of pasta cooking water.<\/p>\n\n\n\n<p>Remove from the heat and stir in the carbonara cream, tossing well to bring everything together. To serve, finish with a little black pepper, grated Pecorino, and a few strips of crispy guanciale. Buon appetito!<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Rigatoni N\u00b0 50 alla Zozzona is one of those recipes that brings several classics of Roman cuisine together in a single dish: think of it as a carbonara taken up a notch with amatriciana and sausage. In Rome, \u201czozzo\u201d is used to describe something rich and saucy, rustic and indulgent, just like this incredibly satisfying recipe.<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":47608,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255,10],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona.jpg",800,800,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona.jpg",800,800,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona.jpg",800,800,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona.jpg",800,800,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona.jpg",800,800,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/10\/rigatoni-zozzona.jpg",800,800,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"Rigatoni N\u00b0 50 alla Zozzona is one of those recipes that brings several classics of Roman cuisine together in a single dish: think of it as a carbonara taken up a notch with amatriciana and sausage. In Rome, \u201czozzo\u201d is used to describe something rich and saucy, rustic and indulgent, just like this incredibly satisfying&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rigatoni N\u00b0 50 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/ricette\/rigatoni-n-50-roman-style\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rigatoni N\u00b0 50 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"Rigatoni N\u00b0 50 alla Zozzona is one of those recipes that brings several classics of Roman cuisine together in a single dish: think of it as a carbonara taken up a notch with amatriciana and sausage. 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