📝 About This Recipe
Hailing from the heart of Rome, Rigatoni alla Zozzona is the decadent 'dirty' cousin of the Roman pasta family, brilliantly combining the best elements of Carbonara, Amatriciana, and Gricia. This rustic masterpiece features a rich, velvety egg and Pecorino base spiked with tangy tomato, crispy guanciale, and savory crumbled sausage. It is a bold, soul-warming dish that represents the pinnacle of Roman 'cucina povera' indulgence.
🥗 Ingredients
The Pasta
- 500 grams Rigatoni (high-quality bronze-die extruded pasta)
- 2 tablespoons Kosher salt (for the pasta water)
The Meats
- 150 grams Guanciale (cured pork cheek, sliced into 1/2 inch batons)
- 200 grams Italian Pork Sausage (skins removed and crumbled)
The Sauce Base
- 400 grams Canned Cherry Tomatoes or San Marzano Tomatoes (crushed by hand)
- 1 tablespoon Extra Virgin Olive Oil (only if guanciale is very lean)
The Crema
- 80 grams Pecorino Romano (finely grated, plus extra for serving)
- 4 large Egg Yolks (at room temperature)
- 1 large Whole Egg (at room temperature)
- 1 teaspoon Black Pepper (freshly toasted and coarsely ground)
👨🍳 Instructions
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1
Bring a large pot containing 4-5 liters of water to a rolling boil. Add the kosher salt; it should taste like a seasoned soup.
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2
In a large, heavy-bottomed skillet or sauté pan, add the guanciale batons. Turn the heat to medium-low to slowly render the fat until the pork becomes golden and crispy (about 8-10 minutes).
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3
While the guanciale renders, prepare the 'crema'. In a medium bowl, whisk together the 4 egg yolks, 1 whole egg, and the finely grated Pecorino Romano until a thick paste forms. Stir in the freshly ground black pepper.
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4
Once the guanciale is crispy, use a slotted spoon to remove the meat and set it aside on a paper towel, leaving the rendered fat in the pan.
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5
Add the crumbled sausage to the same skillet with the guanciale fat. Increase heat to medium and brown the sausage until cooked through and slightly caramelized.
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6
Pour the crushed tomatoes into the skillet with the sausage. Stir well, scraping up any browned bits (fond) from the bottom of the pan. Let the sauce simmer gently for about 10-12 minutes until thickened.
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7
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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8
Just before the pasta is ready, take a half-cup of the starchy pasta cooking water and slowly whisk it into your egg and cheese mixture to temper it. This prevents the eggs from scrambling when they hit the pan.
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9
Drain the rigatoni (reserving another cup of pasta water) and add the pasta directly into the skillet with the tomato and sausage sauce. Toss over medium heat for 1 minute to coat.
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10
REMOVE THE PAN FROM THE HEAT. This is crucial to ensure the eggs don't scramble. Let the pan cool for 30 seconds.
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11
Pour the egg and cheese crema over the pasta. Toss vigorously and continuously, adding small splashes of the reserved pasta water as needed, until a glossy, creamy sauce forms that clings to the ridges of the rigatoni.
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12
Fold the crispy guanciale back into the pasta. Taste and adjust with more black pepper if desired (the cheese and pork usually provide enough salt).
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13
Plate immediately in warmed bowls, topping with a final dusting of Pecorino Romano and a crack of black pepper.
💡 Chef's Tips
Always use guanciale over pancetta or bacon if possible; the funky, peppery fat is the soul of this dish. 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. Use the best quality Pecorino Romano you can find (ideally DOP) for that characteristic sharp, salty kick. Toast your black peppercorns in a dry pan before grinding them to unlock a much deeper, floral aroma. If the sauce looks too thick or dry, don't be afraid of the pasta water—it is liquid gold for achieving that perfect emulsion.
🍽️ Serving Suggestions
Pair this heavy dish with a bold, tannic Italian red wine like a Montepulciano d'Abruzzo or a Cesanese. Serve with a simple side of bitter greens, such as Radicchio or Sautéed Chicory, to cut through the richness. A crusty loaf of warm ciabatta is essential for 'fare la scarpetta' (mopping up the remaining sauce). Finish the meal with a light lemon sorbet to cleanse the palate after the intense savory flavors.