Not Carbonara ….
Not Zozzona….
meet Spaghetti alla CARBOZZONA …. Or ZOZZONARA…. I can’t decide.. Eggs, pecorino, smoked bacon, sun dried tomatoes, smoked bacon and black pudding.
Ok, it’s a tongue-in-cheek recipe (no guanciale pun intended) and a little dig at the ‘carbonara police,’ but it actually works. Instead of using an equally eggy and tomato base (like with Zozzona), I’ve kept the traditional Carbonara base of pecorino and yolks and toasted black pepper …. Then for a hint of Zozzona I’ve included slivers of fried, sun dried tomatoes and smoked bacon and then topped everything with fried black pudding. Some of the bacon’s rendered fat goes into the pecorino and egg mix like you would with a classic carbonara, and to be honest I don’t miss the fatty guanciale. So there you are, an eggy Zozzona with black pudding.
M