Pasta alla Zozzona Recipe
If you love bold, comforting Italian flavors, Pasta alla Zozzona is about to become your new weeknight favorite. This beloved Roman classic delivers rich, creamy textures, a satisfying hint of smokiness from pancetta or guanciale, zesty sausage, a blush of velvety tomato sauce, and a cheesy finish that all comes together in one pan. It’s a dish that playfully mingles the best parts of carbonara, amatriciana, and cacio e pepe into something utterly irresistible—so grab your biggest skillet, your heartiest appetite, and let’s dive into this deliciously decadent pasta journey!
Ingredients You’ll Need
Pasta alla Zozzona shines in its simplicity, relying on humble Italian staples that each bring something important—depth, creaminess, a touch of spice, and plenty of flavor. Pick quality ingredients, because everything here gets its moment to shine in the final dish.
- Rigatoni or other short pasta (12 oz): Rigatoni’s ridges are perfect for catching every bit of creamy, meaty sauce, but penne or mezzi rigatoni work too.
- Olive oil (1 tablespoon): Just enough to coat the pan and start building luscious flavor right from the beginning.
- Pancetta or guanciale (4 oz, diced): The backbone of the dish—choose guanciale for a more traditional, rich finish, or pancetta for an easy-to-find alternative.
- Onion (1/2 small, finely chopped): Adds sweetness and depth, softening into the sauce as it simmers.
- Garlic (1 clove, minced): Perks up the base with a subtle pungency—don’t let it brown!
- Italian sausage (5 oz, casings removed): Brings a peppery, savory contrast that makes each bite different and moreish.
- Dry white wine (1/2 cup, optional): Deglazes the pan, adding brightness that balances the richness of the meats.
- Crushed tomatoes (1 cup): Lends the sauce its lush red color and a gentle tang—go for good-quality canned tomatoes if possible.
- Egg yolks (2 large): Whisked in at the end, they create that signature creamy, luxurious finish (just like a proper carbonara).
- Pecorino Romano cheese (1/2 cup, grated): Sharp and salty, it ties everything together with real Roman character.
- Black pepper (1/4 teaspoon): Don’t skimp on this—it’s the perfect warm note in every forkful.
- Salt to taste: Remember, the meats and cheese are salty, so adjust only at the end.
- Reserved pasta water (as needed): The secret to restaurant-worthy creaminess—add by the splash to loosen the sauce as you finish.
How to Make Pasta alla Zozzona
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook your rigatoni (or other short pasta) until just al dente, stirring occasionally so it doesn’t stick. Before you drain, scoop out about a cup of that starchy pasta water—it’s a magic ingredient for creamy sauce later. Then drain the pasta and set it aside.
Step 2: Crisp the Pancetta or Guanciale
In a large skillet over medium heat, swirl in the olive oil. Add the diced pancetta or guanciale, letting it sizzle and render until it’s golden and crisp-edged. This step builds up all those savory smoky flavors—don’t rush it!
Step 3: Sauté Onion and Garlic
Stir in the finely chopped onion and minced garlic. Cook gently for 2–3 minutes, just until the onion softens and the whole kitchen starts to smell like a Roman trattoria. Careful not to burn the garlic—you want just enough color for flavor but not bitterness.
Step 4: Brown the Sausage
Add the crumbled Italian sausage to the skillet, breaking it up with your spoon or spatula. Let it brown nicely so you get little caramelized bits—the sausage really takes Pasta alla Zozzona into hearty, satisfying territory.
Step 5: Deglaze with Wine (Optional)
If you want a touch of brightness, pour in the white wine. Scrape the bottom of the pan to loosen up any flavorful bits stuck to the surface, then let it simmer for a minute or two so the alcohol cooks off and the liquid reduces a bit.
Step 6: Simmer with Tomatoes
Add the crushed tomatoes to the pan. Stir well, bring to a gentle simmer, and let the sauce thicken for about 10 minutes. Stir occasionally—this is where all the flavors start to blend into the signature Pasta alla Zozzona sauce.
Step 7: Make the Creamy Egg and Cheese Mixture
While the sauce is simmering, whisk together the egg yolks, grated Pecorino Romano, and black pepper in a small bowl. You’re aiming for a pale, creamy paste. This will create that beautiful, glossy finish when tossed with the hot pasta.
Step 8: Toss Pasta in Sauce
Add your drained pasta directly to the skillet with the sauce, tossing thoroughly to coat every piece. Work quickly here so the pasta stays piping hot—which is important for the next step!
Step 9: Create Creaminess with Egg Mixture
Now, take the skillet off the heat. Immediately stir in the egg yolk and cheese mixture. Add splashes of reserved pasta water as needed, stirring constantly, until you get a luxuriously creamy consistency. Don’t worry, you won’t scramble the eggs if you work briskly off the heat—they’ll make everything silky.
Step 10: Taste and Serve
Give your Pasta alla Zozzona a taste—add a bit of salt if it needs it, remembering the cheese and meats are already salty. Serve right away, topped with extra Pecorino and an extra crack of black pepper, if you’re feeling bold.
How to Serve Pasta alla Zozzona
Garnishes
The best finishing touch for Pasta alla Zozzona is a generous snowfall of freshly grated Pecorino Romano and a dusting of cracked black pepper. A few torn basil leaves or a tiny drizzle of olive oil can be lovely, but honestly, this dish shines brightest with its rustic, unadorned color and those savory cheese shavings on top.
Side Dishes
Serve Pasta alla Zozzona with a crisp green salad—think peppery arugula with lemon and a slick of olive oil. A side of warm, crusty bread is non-negotiable for mopping up extra sauce. For a Roman-style feast, start with marinated artichokes or simple roasted vegetables.
Creative Ways to Present
If you want to turn Pasta alla Zozzona into a showstopper, try serving it in a big, shallow bowl at the table and tossing it right before your guests’ eyes. For smaller gatherings, fork-twist individual nests onto plates and crown each one with a little extra sausage or a yolk cured in salt for dramatic flair.
Make Ahead and Storage
Storing Leftovers
Pasta alla Zozzona keeps beautifully in the fridge for up to three days. Store any leftovers in an airtight container, and make sure to scrape in all of the sauce. If the pasta seems to soak up some sauce overnight, don’t worry—that’s easily fixed when reheating.
Freezing
While you can freeze Pasta alla Zozzona, the sauce may lose some creaminess once thawed due to the eggs. If you do freeze it, lay the cooled pasta flat in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating, and add a splash of hot pasta water or cream to restore the sauce.
Reheating
For best results, reheat Pasta alla Zozzona gently in a skillet over low to medium heat. Add a splash of water or milk to the pan and stir until the sauce comes back together—this keeps the pasta creamy and luscious, just like when it was fresh.
FAQs
Is it possible to make Pasta alla Zozzona without pork?
Absolutely! Try turkey or chicken sausage, or even plant-based sausage crumbles for a flavorful pork-free version. Smoke and savoriness from other cured meats (like smoked turkey) can mimic some of the traditional flavor.
What pasta shapes work best for Pasta alla Zozzona?
Rigatoni is the first choice thanks to those hearty ridges, but mezzi rigatoni, penne, or even shells do a great job holding onto all the rich, creamy sauce and little bits of meat.
Why do I need to add egg yolks off the heat?
Adding the egg mixture off the heat prevents scrambling and ensures the sauce stays creamy and glossy. The residual heat from the pasta and pan will gently cook the yolks without turning them into scrambled eggs.
Can I skip the wine?
Yes, the dry white wine is completely optional. It adds a layer of complexity, but the sauce is plenty flavorful without it—just replace with a splash of pasta water if you want to keep some moisture in the pan at that stage.
How can I make Pasta alla Zozzona spicier?
If you love heat, add a pinch of red pepper flakes when sautéing the onion and garlic, or use a spicy Italian sausage. You can also serve with Calabrian chili oil drizzled over the top.
Final Thoughts
If you’re craving a Roman pasta that’s bold, creamy, and absolutely unforgettable, you need to make Pasta alla Zozzona. Every forkful is a celebration of Italian comfort food at its best—simple, satisfying, and just a little bit indulgent. Give it a try and share it with friends; chances are, it’ll be requested again and again at your table!
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Pasta alla Zozzona Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Pasta alla Zozzona is a delightful Roman pasta dish that combines the flavors of carbonara, amatriciana, and cacio e pepe. This creamy and rich pasta features rigatoni tossed in a savory sauce made with pancetta, Italian sausage, crushed tomatoes, and Pecorino Romano cheese, finished with a luscious egg yolk mixture.
Ingredients
Pasta:
- 12 oz rigatoni or other short pasta
Sauce:
- 1 tablespoon olive oil
- 4 oz pancetta or guanciale (diced)
- 1/2 small onion (finely chopped)
- 1 garlic clove (minced)
- 5 oz Italian sausage (casings removed)
- 1/2 cup dry white wine (optional)
- 1 cup crushed tomatoes
- 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon black pepper
- salt to taste
- reserved pasta water as needed
Instructions
- Cook the Pasta: Boil salted water, cook pasta al dente, and reserve some pasta water.
- Prepare the Sauce: Sauté pancetta, onion, and garlic. Add sausage, wine, tomatoes, and simmer.
- Finish the Dish: Whisk egg, cheese, and pepper. Toss drained pasta in sauce, add egg mixture, and combine well.
- Serve: Adjust seasoning, serve hot, and top with extra Pecorino.
Notes
- Work quickly when adding the egg mixture to avoid scrambling.
- Guanciale adds traditional richness but pancetta is a great substitute.
- This dish is a Roman favorite that blends carbonara, amatriciana, and cacio e pepe into one bold, satisfying pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
