Pasta alla Zozzona

Pasta alla Zozzona is the combination of classic Roman pasta dishes. Elements of Carbonara, Amatriciana and Cacio e Pepe are combined to form this rich, delectable dish.

What is Pasta alla Zozzona

This Roman pasta dish is a combination of three iconic and traditional Roman dishes, Pasta Carbonara, Amatriciana and Cacio e Pepe. Italian sausage and guanciale (cured pork cheek) is cooked slowly in a tomato-based sauce and enriched with egg yolks and Parmesan cheese before being tossed with al dente pasta. It is a delectable, rich dish that is guaranteed to leave empty plates.

Ingredients Needed

• Guanciale. If you can’t find guanciale, use pancetta or bacon as substitute.
• Italian sausage. Use a coarsely ground pork sausage if you can’t find Italian sweet sausage.
• Onion.
• Fresh garlic cloves.
• Red pepper flakes / chilli flakes.
• Tomatoes. Canned chopped tomatoes or Tomato Passata will both work.
• Cheese. I used a combination of Parmigiano Reggiano and Pecorino Romano cheese. Feel free to use only Parmesan if that’s what you have on hand.
• Eggs.
• Salt and black pepper.
• Pasta. I used rigatoni but I think any short shape of pasta will be delicious here.

How to make Pasta alla Zozzona

1. Brown the meat: Chop the guanciale into small cubes then add to a cold, large skillet or pan set over medium heat. Allow the fat to render and the meat to become crisp for 10 minutes or until golden brown then remove from the pan. Squeeze the sausage meat from the casings and brown in the guanciale fat until golden brown. Remove from the pan and set aside.
2. Cook the sauce: Remove the fat from the pan, leaving only 2 tablespoons behind (the reserved grease makes the best roast potatoes and can be used in a variety of other ways). Add the diced onions and garlic and allow to cook for a few minutes until aromatic. Add the guanciale and browned sausage back to the pan with a pinch of red pepper flakes. Pour in the tomatoes and half cup of water then season with salt and pepper. Reduce the heat and allow to simmer for 20 minutes, stirring regularly. The sauce will reduce but should remain “saucy”. If the liquid evaporates too fast, add another half cup of water.
3. Temper the eggs: Bring a large pot of salted water to the boil and cook the pasta until al dente. Reserve 1 cup of cooking water then drain the pasta. Whisk the eggs in a heat-proof bowl then stir in a few tablespoons of the hot pasta water to temper the eggs (this prevents them from scrambling once added to the simmering sauce.
4. Combine and serve: Toss the pasta with the Zozzona sauce and add the egg mixture and a generous amount of grated cheese. Toss over low heat until the sauce is creamy and pasta is fully coated. Season to taste with salt and pepper and serve with plenty of extra Parmesan grated over the top.

Can I make this in advance?

The pasta is definitely best served immediately after cooking but leftovers can be kept in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the pasta and heat slowly over medium-low heat in a pan until hot throughout.

Classic Roman Pasta Dishes