If you love the creamy richness of Carbonara, the tangy tomato goodness of Amatriciana, and the hearty flavors of Cacio e Pepe, then get ready Pasta alla Zozzona is about to steal your heart! This Roman classic is a glorious mix of all the best elements from these famous pasta dishes, bringing together crispy guanciale, juicy sausage, a luscious egg-based sauce, and a touch of tomato for the ultimate indulgence. It’s bold, it’s flavorful, and trust me—you’re going to love every bite.
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Why You’ll Love Pasta alla Zozzona
A Roman Flavor Explosion: This dish blends the best of Rome’s most iconic pastas into one irresistible bowl.
Rich and Creamy: The egg yolk and cheese create a silky sauce that clings perfectly to the pasta.
Savory and Satisfying: Between the crispy guanciale, juicy sausage, and umami-packed Pecorino Romano, every bite is a treat.
Simple but Impressive: With just a handful of ingredients, you can create a restaurant-quality dish right at home.
Perfect for Comfort Food Lovers: Whether you’re treating yourself or feeding a crowd, this dish is pure comfort on a plate.
Ingredients in Pasta alla Zozzona
Guanciale: The king of Roman cured meats! It crisps up beautifully and adds deep, porky richness.
Italian Sausage: Brings a hearty, juicy bite to the dish. Use mild or spicy sausage depending on your taste.
Tomato Passata: A touch of tomato adds a slightly tangy balance to the richness of the meat and cheese.
Egg Yolks: These create a velvety sauce that coats the pasta beautifully.
Pecorino Romano: Aged sheep’s milk cheese with a sharp, salty bite—absolutely essential for that Roman flavor.
Pasta: Traditionally made with rigatoni, but you can use other short pasta shapes like mezze maniche or penne.
Black Pepper: Adds a hint of spice and enhances the overall depth of the dish.
Instructions
Cook the Guanciale and Sausage: In a large pan, cook the guanciale over medium heat until crispy. Add the crumbled sausage and cook until browned.
Add the Tomato Passata: Stir in the passata and let it simmer, allowing the flavors to meld.
Boil the Pasta: Cook the pasta in salted boiling water until al dente. Reserve some pasta water before draining.
Make the Egg Mixture: In a bowl, whisk the egg yolks with grated Pecorino Romano. Add a pinch of black pepper.
Combine Everything: Toss the drained pasta into the pan with the sauce. Remove from heat, then slowly stir in the egg mixture, adding pasta water as needed to create a creamy sauce.
Serve and Enjoy: Plate the pasta, sprinkle with extra Pecorino Romano, and dig in!
Nutrition Facts
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Calories per serving: [Calorie count per serving]
Preparation Time
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Total Time: [Total time needed]
How to Serve Pasta alla Zozzona
With a Simple Salad: A fresh green salad with a light vinaigrette balances out the richness.
With Crusty Bread: Perfect for soaking up any leftover sauce.
With a Glass of Wine: A bold red wine like Chianti or Montepulciano pairs beautifully.
As a Main Dish: This pasta is hearty enough to stand on its own—no need for extras!
Additional Tips
Use High-Quality Ingredients: Since this dish is simple, the quality of guanciale, sausage, and Pecorino makes a huge difference.
Don’t Overcook the Eggs: Make sure to remove the pan from heat before adding the egg mixture to prevent scrambling.
Adjust the Tomato Balance: If you want a more traditional Carbonara-style dish, reduce the amount of tomato passata.
Reserve Pasta Water: This helps loosen the sauce and make it extra creamy.
FAQ Section
Q1: Can I substitute pancetta for guanciale?
A1: Yes! Guanciale is more traditional, but pancetta works well if that’s what you have.
Q2: Can I use Parmesan instead of Pecorino Romano?
A2: You can, but Pecorino Romano gives the dish its signature salty, tangy flavor.
Q3: How do I prevent the eggs from scrambling?
A3: Remove the pan from heat before adding the egg mixture and stir quickly to create a creamy sauce.
Q4: Can I make this dish spicy?
A4: Absolutely! Use spicy Italian sausage or add red pepper flakes for some heat.
Q5: Can I use a different pasta shape?
A5: Yes! Rigatoni is classic, but mezze maniche, penne, or even spaghetti work well.
Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water.
Q7: Can I make this ahead of time?
A7: The best way to prep ahead is to cook the guanciale and sausage, then reheat and finish with fresh pasta and the egg sauce.
Q8: What if I don’t have tomato passata?
A8: You can blend canned tomatoes or use a simple tomato sauce as a substitute.
Q9: What’s the best wine pairing?
A9: A full-bodied Italian red wine like Sangiovese or Barbera complements the richness of the dish.
Q10: Can I freeze this pasta?
A10: It’s best enjoyed fresh, as the creamy sauce doesn’t freeze well.
Final Thoughts
Pasta alla Zozzona is the ultimate Roman comfort food—rich, creamy, and full of bold flavors. Whether you’re making it for a cozy dinner at home or impressing guests with your Italian cooking skills, this dish is guaranteed to be a hit. Grab your fork and enjoy the best of Roman pasta traditions in one incredible dish!
Print
Pasta alla Zozzona
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Description:
A perfect fusion of Carbonara and Amatriciana, this Pasta alla Zozzona features crispy pancetta, Italian sausage, and a rich tomato sauce, finished with a creamy egg and Pecorino Romano mixture. The result? A silky, flavorful dish that’s indulgent and satisfying.
Ingredients
- 3/4 cup pancetta (cut into small pieces)
- 1 lb Italian sausage (casing removed)
- 1 tbsp olive oil (optional, if needed)
- 2 cups tomato sauce or passata
- 1 sprig fresh basil
- 1 lb rigatoni pasta
- 2 egg yolks
- 1 cup Pecorino Romano (grated)
- Salt and black pepper (to taste)
- Fresh basil and extra cheese (for garnish)
Instructions
-
Cook the Pancetta:
- Heat a large Dutch oven or heavy pot over medium heat.
- Add pancetta and cook slowly until golden and crispy.
- Remove with a slotted spoon, leaving the rendered fat in the pot.
-
Brown the Sausage:
- If needed, add olive oil to the pan.
- Cook the Italian sausage over medium-high heat for 8-10 minutes, breaking it up as it browns.
-
Simmer the Tomato Sauce:
- Pour in the tomato sauce or passata and stir well.
- Add the basil sprig and simmer on medium-low heat for 15-20 minutes.
- Adjust seasoning as needed.
-
Cook the Pasta:
- Boil rigatoni pasta in well-salted water according to package instructions.
- Reserve ¼ cup pasta water, then drain the pasta.
-
Combine Pasta and Sauce:
- Add the drained pasta directly into the simmered sauce and toss to coat.
-
Prepare the Pecorino Mixture:
- In a small bowl, whisk together egg yolks and Pecorino Romano.
- Slowly add ¼ cup of slightly cooled pasta water, stirring well.
-
Finish with the Egg Mixture:
- Remove the pot from heat and stir in the cheese and egg mixture.
- Add the cooked pancetta and gently toss until creamy.
-
Serve & Garnish:
- Plate the pasta and top with extra Pecorino Romano and fresh basil.
Notes
- Avoid scrambled eggs! Add the egg mixture off the heat to maintain a silky sauce.
- Adjust consistency: If the sauce thickens too much, loosen it with reserved pasta water.
- Best served fresh! The sauce is at its peak right after cooking.
Nutrition
- Serving Size: 1 portion
- Calories: 789
- Sugar: 6g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 155mg