Pasta alla zozzona
Pasta alla zozzona, from above
Non vegRome

Pasta alla zozzona

Carbonara meets amatriciana with sausage. Rome's gloriously messy pasta.

35 minTime
26 gProtein each
mildSpice
The dirty one2 chapters · 1 min read

Make it your way

Grandma's wayRoman rigatoni with guanciale, sausage, tomato and egg.
The original
676kcalsame
26 gproteinsame
4 gfibresame
35minutessame

Pasta alla zozzona.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta320 g rigatoni
Guanciale80 g, in strips (or pancetta)
Italian sausage150 g, crumbled
Tomato1 can peeled tomatoes, crushed
Egg yolk4 yolks
Pecorino Romano½ cup, grated
Black pepper1 tsp, coarse
Saltto taste

Method

5 steps
  1. 1Render guanciale in a cold pan, then add sausage and brown.
  2. 2Add tomatoes and simmer.
  3. 3Whisk yolks with most of the pecorino and pepper.
  4. 4Toss al dente pasta in the sauce off the heat, then stir in the yolk mix with a splash of pasta water.
  5. 5Serve with remaining pecorino and pepper.
Serve it like this

Serve in warm bowls with a final snow of pecorino and a grind of black pepper.

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Make it a meal

What goes with Pasta alla zozzona: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pizza bianca40 min
Bread or rice Risotto alla zucca45 min
On the side Peperonata40 min
On the side Verdure grigliate40 min
A little snack Supplì80 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
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