Description
Pasta alla Zozzona is a rich and indulgent Roman pasta that combines the creamy elements of carbonara, the savory depth of amatriciana, and the simplicity of cacio e pepe. Made with sausage, cured meat, tomatoes, eggs, Pecorino Romano, and black pepper, it’s a bold, comforting dish with authentic Roman roots.
Ingredients
12 oz (340 g) rigatoni pasta
4 oz (115 g) cured meat or beef-based alternative
6 oz (170 g) Italian sausage, removed from casing
1 cup (240 g) tomato passata or finely crushed tomatoes
2 large egg yolks
1 whole egg
1 cup (100 g) Pecorino Romano cheese, finely grated
Freshly cracked black pepper, to taste
Salt, for the pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Reserve at least 1 cup of pasta water before draining.
- In a large skillet over medium heat, cook the cured meat until golden and crisp. Add the sausage and cook until browned, breaking it into small crumbles.
- Pour in the tomato passata, stir to combine, and let the sauce simmer for 5–6 minutes until slightly thickened.
- In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and plenty of freshly cracked black pepper until smooth. Set aside.
- Add the cooked rigatoni to the skillet with the sauce and toss to coat. Add a splash of pasta water if needed to loosen the sauce.
- Remove the skillet from heat. Quickly stir in the egg-cheese mixture, mixing continuously until the sauce is creamy and coats the pasta. Add more pasta water as needed for desired consistency.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper on top.
Notes
Add crushed red pepper flakes for a spicy touch.
Mix in an extra egg yolk or a splash of cream for more richness.
Use mezze maniche or penne rigate instead of rigatoni if desired.
Crushed San Marzano tomatoes can replace the passata for a deeper flavor.
Add a small garlic clove when cooking the sausage for added aroma.
Drizzle with high-quality olive oil before serving for a silky finish.
Swap Pecorino with Parmesan for a milder flavor profile.
Garnish with fresh parsley for color and freshness.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg
