This delicious pasta became a lpga veteran

For 11-year-old veteran Lpga Tour Marina AlexRoad life became a little more delicious when she had the opportunity to cook one of her favorite foods: Alla Zozzona pasta, a cordial dish Alex describes as a combination of two classic Roman pastries: Carbonara and Amatriciana.

Alex was prevented in the recipe as she browsed her source on Instagram and decided to make it on a whim. Soon it became a chief favorite element that she would routinely make for her team and other players during the weeks of the tournament.

“I liked to do it for others and some kind of unity of people,” she says. “And it’s just really delicious.”

Alex, who recently announced her retirement, compiled an impressive resume of the game, with two wins, 35 tops in her career and a performance on the Solheim Cup 2019 team in the US 2019. Cooking, she says, was an attractive way to relax from the course.

“It’s a really great way to decompose and get out of your head for a while,” she says. “Being in the kitchen simply requires you to be present. You can’t be overwhelmed. You have to get involved in what you are doing.”

For home chefs hoping to repeat Alex’s plate, it has some advice.

“You need access to a store that carries good, imported cheese,” she says. “This is probably the largest ingredient of the dish. If the cheese is really good and high quality, it will cook better and mix better under the temperature with the egg.”

Alex also suggests preparing all ingredients. “Make sure you wait for everything before, extract tomatoes from the cans. Grate the cheese, divide the egg yolk,” she says. “Any thing that can take you away or make you feel unclear while you’re passing the recipe. Just get all those things out of the way ahead of time.”

What about the garlic bread?

“I love garlic bread,” Alex says. “But that’s just a lot of carbs!”

Marina Alex’s pasta with zozzona

-1 onion, well cut
-1 small red, minced chili pepper
-Aguantial (or bacon), chopped
-1 can be printed San Marzana’s tomatoes
-3 egg yolks
-3/4 cup cheese pecorino romano
-Ground black pepper to taste
-The selection
-My white wine (for degeneration)

Cook the guanial/pancetta on medium heat. In a special pot, boil the salted water for pasta. Deglaze pork with white wine after 10 minutes. Continue to cook the guanial and pacetta until the brown and fat is given in the pan. Once you are finished, remove the meat and set aside on paper towels to reduce excess fat

In the same saucepan cook the onion and chili pepper in the pork fat also listening to a sprinkling of white wine. Once the onions are soft and dark, add the jar of crushed tomatoes. Simmer for 10-15 minutes.

Once the water boils start to cook pasta – check for cooking time – remove the pasta 1 min before the cooking time is recommended

While the tomatoes are still decoction and the pasta is cooking, in a special bowl mix 3 egg yolk, 3/4 cup minced Pecorino Romano, and black pepper on the ground to enjoy, adding a small spray of pasta water to mix the egg/cheese softer. Once the pasta is ready, remove and store a cup of clean water.

Add pasta to the tomato sauce and cook over medium heat for 1 minute, adding a sprinkling of pasta water if necessary.

Turn off the heat and add the egg mixture with small amounts of pasta water to get both sauces to emulsify in a creamy sauce. Make sure you do not mix in the eggs in direct heat or they will clash. Top with pecorino extra minced Romano if you want.