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
Scale
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
