Authentic Pasta alla Zozzona Recipe (Creamy Roman Pasta with Sausage)

Pasta alla Zozzona is a rich and flavorful Roman dish that combines the best of Carbonara, Amatriciana, and Cacio e Pepe in one incredible recipe.

The name “Zozzona” translates to “dirty” or “messy”, referring to its decadent and indulgent mix of ingredients.

If you love hearty, cheesy, meaty pasta, this one is for you! 🍝💛

Why Nonna Loves This Recipe

✔️ A true Roman classic – A lesser-known but deeply traditional dish from Rome 🇮🇹
✔️ Perfect balance of flavors – Creamy, cheesy, smoky, and meaty in every bite 🤤
✔️ Comfort food at its best – Ideal for family dinners and special occasions 🍷
✔️ One-pot simplicity – A few quality ingredients come together effortlessly

DOWNLOAD PDF WITH PASTA ALLA ZOZZONA RECIPE HERE:

PastaZozzonaRecipe

⏱ Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

📝 Ingredients

• 12 oz (340 g) rigatoni pasta
• 1 small onion, finely chopped
• 4 oz (115 g) guanciale, cut into strips
• 2 pork sausages, casings removed
• 1 ½ cups peeled tomatoes, crushed
• 2 large egg yolks
• ½ cup Pecorino Romano cheese, grated
• Salt and black pepper, to taste

👩‍🍳 Method

1️⃣ Sauté the Onion & Guanciale

• In a large pan over medium heat, add the guanciale and cook until it becomes crispy and golden.
• Remove excess fat if needed, then add the chopped onion and cook until soft and fragrant.

2️⃣ Cook the Sausage

• Add the pork sausage (removed from the casing) and break it into small pieces with a spoon.
• Cook until browned and slightly crispy.

3️⃣ Add the Tomatoes

• Pour in the peeled tomatoes and let them simmer for about 10-15 minutes until thick and rich.

4️⃣ Cook the Pasta

• Meanwhile, cook the rigatoni in salted boiling water until al dente.
• Reserve ½ cup of pasta water, then drain the pasta.

5️⃣ Combine Everything

• Toss the drained pasta into the sauce, stirring well.
• In a small bowl, whisk together egg yolks and Pecorino Romano cheese.

6️⃣ Finish with a Creamy Touch

• Turn off the heat, then slowly stir the egg mixture into the pasta, creating a creamy texture.
• If needed, add reserved pasta water to loosen the sauce.

7️⃣ Season & Serve

• Sprinkle with more Pecorino Romano, freshly cracked black pepper, and enjoy hot! 🍝✨

📊 Nutritional Facts (Per Serving)

💡 Tips & Tricks

✔️ Use high-quality guanciale for the best authentic Roman flavor.
✔️ Never cook the eggs over direct heat to avoid scrambling them—let the residual heat do the work.
✔️ Pecorino Romano is a must! Parmesan won’t give the same sharpness.
✔️ Save pasta water to adjust the sauce’s consistency.
✔️ Want extra spice? Add a pinch of red pepper flakes.

PASTA ALLA ZOZZONA

Pasta alla Zozzona is a rich and flavorful Roman dish that combines the best of Carbonara, Amatriciana, and Cacio e Pepe in one incredible recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

• 12 oz (340 g) rigatoni pasta
• 1 small onion, finely chopped
• 4 oz (115 g) guanciale, cut into strips
• 2 pork sausages, casings removed
• 1 ½ cups peeled tomatoes, crushed
• 2 large egg yolks
• ½ cup Pecorino Romano cheese, grated
• Salt and black pepper, to taste

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👩‍🍳 Method

1️⃣ Sauté the Onion & Guanciale

• In a large pan over medium heat, add the guanciale and cook until it becomes crispy and golden.
• Remove excess fat if needed, then add the chopped onion and cook until soft and fragrant.

2️⃣ Cook the Sausage

• Add the pork sausage (removed from the casing) and break it into small pieces with a spoon.
• Cook until browned and slightly crispy.

3️⃣ Add the Tomatoes

• Pour in the peeled tomatoes and let them simmer for about 10-15 minutes until thick and rich.

4️⃣ Cook the Pasta

• Meanwhile, cook the rigatoni in salted boiling water until al dente.
• Reserve ½ cup of pasta water, then drain the pasta.

5️⃣ Combine Everything

• Toss the drained pasta into the sauce, stirring well.
• In a small bowl, whisk together egg yolks and Pecorino Romano cheese.

6️⃣ Finish with a Creamy Touch

• Turn off the heat, then slowly stir the egg mixture into the pasta, creating a creamy texture.
• If needed, add reserved pasta water to loosen the sauce.

7️⃣ Season & Serve

• Sprinkle with more Pecorino Romano, freshly cracked black pepper, and enjoy hot! 🍝✨

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