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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 3 bowls

Calories: 1,014 kcal per serving

Ingredients

½ lb - anelli pasta
4 ounces - guanciale
2 - egg yolks
½ cup - Pecorino Romano cheese
Black pepper
2 tablespoons - reserved guanciale grease
2 tablespoons - reserved pasta water
6 ounces - hot Italian sausage
2 cloves - garlic
3 tablespoons - tomato paste
10 ounces - marinara sauce
Salt
Reserved pasta water
fresh parsley

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, cook guanciale until crispy. Remove from pan and set aside.
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.
In the same pan, add sausage and cook until browned on both sides. Remove and set aside.
Add garlic to the pan and cook for about 1 minute. Stir in tomato paste and cook until it darkens.
Add marinara sauce, stir to combine, season with salt and pepper, and simmer for 10 minutes.
Return cooked sausage and guanciale to the pan along with pasta and a splash of pasta water. Stir to combine.
Remove from heat and mix in the egg-cheese mixture vigorously to form a creamy sauce.
Add remaining 1/4 cup Pecorino and more pasta water if needed to loosen the sauce.
Top with extra cheese and chopped parsley before serving.

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