Pasta alla Zozzona is a decadent Roman classic that blends the best of several iconic Italian pastas into one rich, flavorful dish. It combines the savory depth of amatriciana, the creaminess of carbonara, and the hearty satisfaction of sausage and tomato sauce. “Zozzona” roughly translates to “dirty” or “messy,” a nod to the glorious fusion of ingredients. This is comfort food at its finest—bold, cheesy, and loaded with personality.
Ingredients
12 oz rigatoni or tonnarelli pasta
1 tablespoon olive oil
1/2 small onion, finely chopped
6 oz Italian sausage, casings removed
1/2 cup guanciale or pancetta, diced
1 cup tomato passata or crushed tomatoes
2 egg yolks
1/2 cup grated Pecorino Romano cheese
Salt and black pepper, to taste
Continue the instructions on the next page.
Continue on the next page