📝 About This Recipe
Born in the heart of Rome, Pasta alla Zozzona is the decadent love child of Carbonara, Amatriciana, and Gricia, bringing together the best of the 'Big Four' Roman pastas. This 'messy' dish (as the name implies in Roman dialect) features a rich, velvety egg yolk and Pecorino base bolstered by tangy San Marzano tomatoes and savory Italian sausage. It is a robust, soul-warming bowl of pasta that represents the pinnacle of Roman comfort food, offering a symphony of smoky guanciale and creamy textures.
🥗 Ingredients
The Pasta
- 500 grams Rigatoni (high-quality bronze-die extruded pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Proteins
- 150 grams Guanciale (cured pork jowl, sliced into thick batons)
- 200 grams Italian Pork Sausage (casings removed and crumbled)
The Sauce Base
- 400 grams San Marzano Canned Tomatoes (crushed by hand or roughly chopped)
- 1/2 small Red Onion (finely minced)
- 1 tablespoon Extra Virgin Olive Oil (only if needed to start the fat rendering)
The Creamy Liaison
- 4 large Egg Yolks (at room temperature)
- 80 grams Pecorino Romano (finely grated, plus extra for serving)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Once boiling, add the kosher salt. The water should taste like the sea.
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2
In a large, cold skillet or wide saucepan, add the guanciale batons. Turn the heat to medium-low to slowly render the fat until the guanciale becomes golden and crispy (about 8-10 minutes).
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3
While the guanciale renders, whisk the egg yolks, finely grated Pecorino Romano, and half of the cracked black pepper in a small bowl until a thick paste forms. Set aside.
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4
Remove the crispy guanciale from the pan with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.
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5
Add the crumbled sausage to the same pan. Increase the heat to medium and cook until browned and cooked through, breaking it into small bite-sized pieces with a wooden spoon.
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6
Add the minced red onion to the sausage and sauté for 2-3 minutes until translucent and soft.
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7
Pour in the crushed San Marzano tomatoes. Simmer the sauce on medium-low for about 10-12 minutes, allowing it to thicken and the flavors to meld.
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8
Drop the rigatoni into the boiling water. Cook for 2 minutes less than the package instructions for 'al dente' (the pasta will finish cooking in the sauce).
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9
Just before the pasta is ready, ladle out about 1 cup of the starchy pasta cooking water. Set it aside.
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10
Drain the pasta and add it directly into the skillet with the tomato and sausage mixture. Toss vigorously for 1 minute over medium heat to coat every tube.
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11
CRITICAL STEP: Remove the pan from the heat entirely. This prevents the eggs from scrambling.
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12
Add a splash of the reserved pasta water to your egg and cheese paste to loosen it, then pour the mixture over the pasta. Stir rapidly and continuously, adding more pasta water as needed, until a creamy, glossy sauce forms.
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13
Fold in the reserved crispy guanciale and the remaining black pepper.
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14
Give it one final toss. If it looks too thick, add a touch more pasta water. If too thin, let it sit for 30 seconds to thicken. Serve immediately.
💡 Chef's Tips
Use high-quality Pecorino Romano; its saltiness is essential to the dish's profile, so avoid pre-shredded versions. Always render guanciale starting from a cold pan to ensure the fat melts away while the meat gets perfectly crispy. Temperature control is everything—never add the egg mixture while the pan is still on the flame, or you will end up with scrambled eggs instead of a silky sauce. Rigatoni is the traditional choice because its large hole and ridges are perfect for catching the chunky sausage and thick sauce. Don't over-salt the pasta water; between the guanciale, Pecorino, and sausage, this dish is naturally very savory.
🍽️ Serving Suggestions
Pair with a bold, tannic Italian red wine like a Montepulciano d'Abruzzo or a Sangiovese. Serve with a simple side of bitter greens like sautéed broccoli rabe or a radicchio salad to cut through the richness. A basket of warm, crusty sourdough bread is essential for 'fare la scarpetta' (mopping up the remaining sauce). Finish with an extra dusting of Pecorino Romano and a final crack of black pepper at the table.