Pasta alla Zozzona

I found this recipe in Giallo Zafferano and made some modifications. It’s delicious, easy, filling, and everyone I have made it for loves it. It combines elements of the famous Roman trio of first-course pastas: Carbonara, Amatriciana, and Cacio e Pepe.

Pasta alla Zozzona

I found this recipe in Giallo Zafferano and made some modifications. It's delicious, easy, filling, and everyone I have made it for loves it. It combines elements of the famous Roman trio of first-course pastas: Carbonara, Amatriciana, and Cacio e Pepe.

Pasta alla Zozzona
Yields6 Servings
 320 g Rigatoni or Mezzi Rigatoni
 250 g Italian sausage
 350 g Canned, whole, peeled, San Marzano Tomatoes, crushed
 4 Egg yolks
 200 g Guanciale or pancetta
 60 g Grated Pecorino-Romano cheese, or Parmigiano Reggiano
 40 g Grated cheese Pecorino-Romano Cheese, or Parmigiano Reggiano to mix in
 Extra virgin olive oil to taste
1

Put a large pot of water on to boil the pasta.

2

Slice the guanciale into strips. Drizzle some olive oil in a pan large enough to accommodate the pasta later. Add the guanciale and start to cook it over low-medium heat.

3

If the sausage is in a casing, remove it and cut it into chunks and cook it in the pan with the guanciale.

4

When the meats are well browned, add the tomatoes to the pan and cook, covered, for another 10 minutes.

5

Meanwhile, pour the egg yolks into a bowl and add the 60 grams of grated cheese. Mix them well to create a cream.

6

Boil the pasta.

7

Add a ladle of the pasta cooking water to the egg yolks and cheese mixture to thin it out.

8

When the pasta is al dente, drain it and pour it into the pan with the sauce and mix well. Remove from heat.

9

Pour in the mixture of egg yolks and cheese and stir well.

10

Mix in the remaining cheese before serving.

11

Buon Appetito!

Ingredients

 320 g Rigatoni or Mezzi Rigatoni
 250 g Italian sausage
 350 g Canned, whole, peeled, San Marzano Tomatoes, crushed
 4 Egg yolks
 200 g Guanciale or pancetta
 60 g Grated Pecorino-Romano cheese, or Parmigiano Reggiano
 40 g Grated cheese Pecorino-Romano Cheese, or Parmigiano Reggiano to mix in
 Extra virgin olive oil to taste

Directions

1

Put a large pot of water on to boil the pasta.

2

Slice the guanciale into strips. Drizzle some olive oil in a pan large enough to accommodate the pasta later. Add the guanciale and start to cook it over low-medium heat.

3

If the sausage is in a casing, remove it and cut it into chunks and cook it in the pan with the guanciale.

4

When the meats are well browned, add the tomatoes to the pan and cook, covered, for another 10 minutes.

5

Meanwhile, pour the egg yolks into a bowl and add the 60 grams of grated cheese. Mix them well to create a cream.

6

Boil the pasta.

7

Add a ladle of the pasta cooking water to the egg yolks and cheese mixture to thin it out.

8

When the pasta is al dente, drain it and pour it into the pan with the sauce and mix well. Remove from heat.

9

Pour in the mixture of egg yolks and cheese and stir well.

10

Mix in the remaining cheese before serving.

11

Buon Appetito!

Pasta alla Zozzona

Author: Heather Erica von Bargen

Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool, olive groves, and grapevines on 8 acres in the countryside hills of Le Marche, Italy.

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