Pasta al Zozzona
A hearty Roman pasta dish combining ingredients from carbonara, amatriciana, and cacio e pepe, with sausage, pancetta, and cheese.
Nutrition per serving
Ingredients
Grain(1)
- pasta- 320 gRigatoni or Mezze Maniche
Meat(2)
- Italian sausage- 200 gcasings removed
- pancetta- 100 gdiced
Vegetable(1)
- canned crushed tomatoes- 200 ggood quality
Dairy(1)
- Pecorino Romano cheese- 80 gfinely grated, plus more for serving
Spice(1)
- black pepper- 1 tspcoarsely and freshly ground
Egg(1)
- egg yolks- 3 glarge, room temperature
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Unlock AI featuresInstructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
Reserve about 1 cup of pasta water before draining.
Prepare the meat
While the pasta is cooking, in a large pan, cook the pancetta over medium heat until crispy. Remove the pancetta from the pan and set aside, leaving the rendered fat in the pan.
Add the Italian sausage to the pan and cook, breaking it up with a spoon, until browned.
Make sure the sausage is fully cooked through.
Make the sauce
Add the canned crushed tomatoes to the pan with the sausage. Season with black pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
Simmering the sauce allows the flavors to meld together.
Combine and finish
Drain the pasta and add it to the pan with the sauce. Toss to coat.
Remove the pan from the heat. In a small bowl, whisk together the egg yolks and half of the Pecorino Romano cheese. Gradually add a splash of the reserved pasta water to the egg mixture to temper it, then pour the mixture over the pasta. Toss quickly to create a creamy sauce.
Add the remaining Pecorino Romano cheese and the crispy pancetta. Toss again to combine.
Work quickly to prevent the eggs from scrambling.
Serve
Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper.
Enjoy!
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