Pasta alla Zozzona
Pasta alla Zozzona is one of those dishes that doesn’t get nearly enough attention, and I think that needs to change.
If you are a fan of classic Roman pastas like Carbonara, Amatriciana, or Cacio e Pepe, then this is the recipe you need to try next.
Pasta alla Zozzona is essentially a combination of all of them into one incredible dish. It takes the best parts of each — the guanciale, the egg yolks, the tomato, and the pecorino — and brings them all together.
The name “Zozzona” roughly translates to “dirty” or “messy” in Roman dialect, and that is because this pasta breaks the rules by combining elements that are traditionally kept separate. Trust me, once you make this, it will be in your regular rotation.
If you enjoy this recipe, I know you will enjoy my Pasta Alla Vodka Bake recipe!
Why You Will Love this Pasta alla Zozzona
Flavor: The combination of guanciale, egg yolks, pecorino, and tomato creates a sauce that is rich, savory, and has an incredible depth of flavor
The Best of Roman Pasta: You get the creaminess of Carbonara, the punch of Amatriciana, and the simplicity of Cacio e Pepe all in one dish
Easy: Once you have your ingredients prepped, this recipe comes together quickly and is great for any level of home cook
Impressive: If you make this for a dinner, you will leave everyone impressed. Most people have never heard of it, so it is a great way to introduce something new
Ingredients:
- 168 Grams Rigatoni Pasta
- Salt to taste
- 4 oz Guanciale (diced)
- 1 Italian Sausage Link (casing removed)
- 1/2 Cup Tomato Sauce or Crushed Tomatoes
- 4 Egg Yolks
- 1/2 Cup Freshly Grated Pecorino Romano
- 1/4 Cup Freshly Grated Parmiagiano reggiano
- Black Pepper to taste
- 1 TSP Red Pepper Flakes (optional)
How to Make Pasta alla Zozzona:
Dice the guanciale into little cubes and add the diced guanciale to a cold pan. Turn the heat to low and render the fat slowly until the guanciale is golden and crispy. This should take about 8 minutes. Remove the guanciale and set aside, and remove most of the fat in the pan with a paper towel. Save about a TBSP and set aside.
In the same pan you cooked the guanciale, add the sausage with the casing removed and break it up into small pieces. Cook for 4-5 minutes until browned and cooked through.
Fill a pot with water and bring to a boil. Add the pasta to the boiling water with salt to taste. Cook until al dente and set aside when done. Save at least 1 cup of pasta water before draining.
Add in the tomato sauce to the sausage and stir on low heat.
While the sauce is cooking, whisk together the egg yolks, pecorino, and parmesan in a bowl until it forms a thick paste. Add a couple of tablespoons of pasta water and a splash of the guanciale fat to loosen it up slightly and whisk again.
Turn off the heat on the pan with the tomato sauce. Add the cooked pasta to the pan and toss to coat. Add 3/4 of the guanciale back in and toss again.
With the heat off, add the egg and cheese mixture to the pasta and toss quickly and constantly. The residual heat will cook the eggs and create that creamy sauce without scrambling. Add pasta water as needed to get the consistency you want.
Add black pepper and red pepper flakes if desired. Plate it up and add extra pecorino on top.
Serve hot, add the rest of the guanciale and enjoy!
Common Mistakes:
Scrambling the eggs — Be sure to turn off the heat before adding the egg and cheese mixture. The residual heat is all you need to create the creamy sauce
Not saving pasta water — Pasta water is essential for getting the right sauce consistency. Always save at least a cup before draining
Rushing the guanciale — Start the guanciale in a cold pan and let it render slowly. This is how you get it crispy and get all that flavor out of the fat
Overcooking the pasta — Be sure to cook al dente since the pasta will continue to cook slightly in the sauce
Pasta Alla Zozzona Recipe
Ingredients
- 168 Grams Rigatoni Pasta
- Salt to taste
- 4 oz Guanciale diced
- 1 Italian Sausage Link casing removed
- 1/2 Cup Tomato Sauce or Crushed Tomatoes
- 4 Egg Yolks
- 1/2 Cup Freshly Grated Pecorino Romano
- 1/4 Cup Freshly Grated Parmiagiano reggiano
- Black Pepper to taste
- 1 TSP Red Pepper Flakes optional
Instructions
- Dice the guanciale into little cubes and add the diced guanciale to a cold pan. Turn the heat to low and render the fat slowly until the guanciale is golden and crispy. This should take about 8 minutes. Remove the guanciale and set aside, and remove most of the fat in the pan with a paper towel. Save about a TBSP and set aside.
- In the same pan you cooked the guanciale, add the sausage with the casing removed and break it up into small pieces. Cook for 4-5 minutes until browned and cooked through.
- Fill a pot with water and bring to a boil. Add the pasta to the boiling water with salt to taste. Cook until al dente and set aside when done. Save at least 1 cup of pasta water before draining.
- Add in the tomato sauce to the sausage and stir on low heat.
- While the sauce is cooking, whisk together the egg yolks, pecorino, and parmesan in a bowl until it forms a thick paste. Add a couple of tablespoons of pasta water and a splash of the guanciale fat to loosen it up slightly and whisk again.
- Turn off the heat on the pan with the tomato sauce. Add the cooked pasta to the pan and toss to coat. Add 3/4 of the guanciale back in and toss again.
- With the heat off, add the egg and cheese mixture to the pasta and toss quickly and constantly. The residual heat will cook the eggs and create that creamy sauce without scrambling. Add pasta water as needed to get the consistency you want.
- Add black pepper and red pepper flakes if desired. Plate it up and add extra pecorino on top.
- Serve hot, add the rest of the guanciale and enjoy!
