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Pasta alla Zozzona
Pasta alla Zozzona is a Roman classic that combines the bold, savory flavors of Amatriciana and Carbonara into one indulgent dish. Crispy guanciale and spicy Italian sausage create a rich base, enhanced with garlic, tomato paste, marinara, and a creamy egg-and-cheese mixture. Anelli pasta is cooked until al dente, then tossed with the meat sauce and finished with a velvety blend of egg yolks, Pecorino Romano, and pasta water. The result is a deeply satisfying and comforting dish with a perfect balance of richness, spice, and umami—topped off with extra Pecorino and parsley.
Pasta alla Zozzona
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- Step 2
In a pan over medium heat, cook guanciale until crispy. Remove from pan and set aside.
- Step 3
In a bowl, whisk together egg yolks, 1/2 cup Pecorino Romano, black pepper, 2 tbsp guanciale grease, and 2 tbsp pasta water until a smooth paste forms.
- Step 4
In the same pan, add sausage and cook until browned on both sides. Remove and set aside.
- Step 5
Add garlic to the pan and cook for about 1 minute. Stir in tomato paste and cook until it darkens.
- Step 6
Add marinara sauce, stir to combine, season with salt and pepper, and simmer for 10 minutes.
- Step 7
Return cooked sausage and guanciale to the pan along with pasta and a splash of pasta water. Stir to combine.
- Step 8
Remove from heat and mix in the egg-cheese mixture vigorously to form a creamy sauce.
- Step 9
Add remaining 1/4 cup Pecorino and more pasta water if needed to loosen the sauce.
- Step 10
Top with extra cheese and chopped parsley before serving.
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