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.