Pasta alla Zozzona Recipe A Delicious Italian Classic
Pasta alla Zozzona is a bold and flavorful Roman pasta dish that fuses elements of Carbonara, Amatriciana, and Cacio e Pepe into one indulgent recipe. Made with guanciale, sausage, eggs, tomatoes, and Pecorino Romano, this creamy-meets-savory sauce clings perfectly to rigatoni or penne. It's the ultimate Roman comfort food in one decadent bowl.
Equipment
- Inge
Ingredients
- Authentic Pasta alla Zozzona
12 oz (340g) rigatoni or penne pasta
3.5 oz (100g) guanciale (or pancetta), diced
4 oz (115g) Italian sausage (casings removed)
2 egg yolks + 1 whole egg
⅓ cup grated Pecorino Romano cheese (plus extra for serving)
½ cup canned crushed tomatoes
1 tablespoon olive oil (optional)
Freshly ground black pepper to taste
Salt (for pasta water)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Reserve ½ cup of pasta water before draining.Sauté guanciale and sausage: In a large pan over medium heat, add guanciale. Let it render and crisp slightly (3–4 minutes). Add the sausage, breaking it apart with a spoon. Cook until browned and fully cooked.Add tomatoes: Stir in the crushed tomatoes and cook for 3–4 minutes until slightly reduced.Prepare the egg mixture: In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a pinch of black pepper.Combine pasta and sauce: Add the drained pasta to the pan with sausage and tomato. Toss to combine.Add the egg-cheese mixture: Remove the pan from heat. Slowly pour in the egg mixture while stirring quickly to avoid scrambling. Add a bit of reserved pasta water to loosen the sauce as needed.Serve immediately: Garnish with extra Pecorino and freshly ground black pepper.
Notes
- Guanciale gives an authentic flavor, but pancetta or even thick-cut bacon works in a pinch.
- Use high-quality Pecorino Romano for best flavor.
- Make sure the heat is off when adding the egg mixture to avoid curdling.
- The name “Zozzona” translates roughly to “dirty” or “messy,” referring to the mix of indulgent ingredients.