Bold & Saucy Pasta alla Zozzona
A decadent Roman pasta dish that combines the best of carbonara, amatriciana, and cacio e pepe—all in one creamy, cheesy, and spicy bowl of comfort.
🍴 Ingredients
- 12 oz rigatoni or other short pasta
- 2 oz guanciale or pancetta, diced
- 1 Italian sausage link, casing removed
- 2 egg yolks
- 1/3 cup Pecorino Romano, finely grated
- 1/3 cup Parmigiano-Reggiano, finely grated
- 1/2 cup tomato passata or crushed tomatoes
- Freshly ground black pepper
- Salt, to taste
- Olive oil
🔥 Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup of pasta water, then drain.
Sizzle the Meats:
In a large skillet, heat a splash of olive oil over medium heat. Add guanciale and cook until crisp, about 3 minutes. Add sausage, breaking it up as it browns.
Add Tomatoes:
Pour in the passata or crushed tomatoes and stir. Simmer for 5 minutes until thickened slightly.
Make it Creamy:
In a small bowl, whisk egg yolks with the cheeses and a generous amount of black pepper. Slowly whisk in a tablespoon or two of hot pasta water to temper.
Combine Everything:
Add the drained pasta to the sauce in the skillet and toss to coat. Remove from heat, then quickly stir in the egg and cheese mixture, tossing until creamy. Add more pasta water if needed to loosen.
Serve It Up:
Plate immediately with extra Pecorino and a sprinkle of black pepper.
📦 Amazon Must-Haves to help you make the best Pasta alla Zozzona
- 🍳 Heavy-Duty Nonstick Skillet – Perfect for crisping up guanciale and creating a flavorful sauce base.
- 🥄 Heat-Resistant Silicone Spatula Set – Great for stirring your eggs and cheese without scratching your pan.
- 🧀 Microplane Cheese Grater – Essential for getting those fine shreds of Pecorino and Parmesan.
- 🍝 Rigatoni Pasta – Bronze Cut – Authentic texture to hold all that luscious sauce.
- 🥣 Mixing Bowl Set with Pour Spouts – Ideal for prepping your egg and cheese mixture without a mess.
💡 Helpful Tip: Make sure to remove the pan from heat before adding the egg mixture—this prevents scrambling and creates that signature silky sauce.