Description
Pasta alla Zozzona is a rich and hearty Italian classic that perfectly blends the flavors of crispy pancetta, savory Italian sausage, and a creamy Pecorino Romano cheese sauce enriched with egg yolks. This Roman dish is a delightful fusion of traditional recipes like carbonara and amatriciana, delivering a satisfying and creamy pasta experience that’s quick to prepare and sure to impress.
Ingredients
Scale
Main Ingredients
- 12 ounces rigatoni or other short pasta
- 1 tablespoon olive oil
- 5 ounces pancetta, diced
- 1/2 pound Italian sausage, removed from casing
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/4 cups crushed tomatoes
- 2 egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Meat: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crisp, about 3 to 4 minutes.
- Cook the Sausage: Add the Italian sausage to the skillet with pancetta. Cook, breaking it up with a spoon, until browned and cooked through.
- Sauté Aromatics: Stir in the minced garlic and optional red pepper flakes. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for 5 to 7 minutes until it thickens slightly.
- Make the Cheese-Egg Mixture: In a small bowl, whisk together the egg yolks and grated Pecorino Romano cheese until smooth.
- Toss Pasta in Sauce: Add the drained pasta directly to the skillet with the sauce. Toss to coat the pasta evenly.
- Create Creamy Sauce: Remove the skillet from heat. Quickly stir in the egg and cheese mixture, adding reserved pasta water a little at a time to achieve a creamy consistency without scrambling the eggs.
- Season and Garnish: Taste and season with salt and black pepper as needed. Garnish with chopped fresh parsley and extra Pecorino Romano cheese if desired.
- Serve: Serve the Pasta alla Zozzona immediately while warm and creamy for the best experience.
Notes
- Pasta alla Zozzona is a rich Roman dish that combines elements of carbonara, amatriciana, and cacio e pepe.
- To avoid scrambling the egg mixture, be sure to remove the skillet from heat before adding the egg and cheese mixture.
- Reserve some pasta water to adjust the sauce’s consistency and achieve a smooth, creamy texture.
- If you prefer less heat, omit the red pepper flakes.
- This recipe pairs well with a crisp white wine or a light Italian red.
