Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Precook pasta for half the time it takes to fully cook it. Add pasta and a little pasta water to pan, finish cooking pasta until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.
I don't know what a zozzone is. I don't know what a guanciale is. I don't know what a fennel salsiccia is. The only way I know what passata is, is if you used voice to text and it screwed up the word pasta. I don't know what pecorino is. I don't know what bain marie is.
Egg yolks....hey I know this one!
The point I'm trying to make here, is that I see the picture, have zero clue what it is, and am offended nobody has offered to make this for me before today.
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