Pasta al Zozzona
A hearty Roman pasta dish combining ingredients from carbonara, amatriciana, and cacio e pepe, with sausage, pancetta, and cheese.
By CuocoMitra · Published · Updated 5 June 2026
- Total time
- Prep
- Cook
- Serves
- 4
- Per serving
- 523kcal
- Difficulty
- medium
Pasta al Zozzona is a medium Italian recipe that serves 4 and takes 40 minutes (15 minutes prep, 25 minutes cooking). It uses 7 ingredients across 5 steps. Each serving provides about 522.71 calories.
Ingredients
7 ingredients for 4 servings. Open any ingredient for its nutrition detail.
- Gurullos PastaRigatoni or Mezze Maniche320 gCereal Grains and PastaPasta
In this recipe: 320 g, Rigatoni or Mezze Maniche
Per 100 g
Calories360 kcalProtein12gCarbs75gFat1.5gFiber3gCommon portions
100 g 100 g dry 1 cup 100 g StarchBaseNeutralMildFirmChewy - Sausagecasings removed200 gMeatSausages
In this recipe: 200 g, casings removed
Per 100 g
Calories320 kcalProtein14gCarbs1gFat28gFiber0gCommon portions
100 g 100 g 1 link 60 g Main proteinFlavor basePorkySavorySpicedFirm 
Uncured Pancettadiced100 gUNCURED PANCETTA
Bacon, Sausages & Ribssr_legacyIn this recipe: 100 g, diced
Per 100 g
Calories357 kcalProtein21.4gCarbs0gFat28.6gFiber0gCommon portions
1 g 28 g Fat sourceFlavor enhancerUmami builderUmamiPorkySalty
Canned Tomato Puree, Unsaltedgood quality200 gTomato products, canned, puree, without salt added
Vegetables and Vegetable Productssr_legacyIn this recipe: 200 g, good quality
Per 100 g
Calories38 kcalProtein1.65gCarbs8.98gFat0.21gFiber1.9gCommon portions
cup 1 undetermined 250 g can (29 oz) (401 x 411) 1 undetermined 822 g Base ingredientAcidUmami builderUmamiSourSweet
Pecorino Romano Cheesefinely grated, plus more for serving80 gPECORINO ROMANO
Cheesesr_legacyIn this recipe: 80 g, finely grated, plus more for serving
Per 100 g
Calories393 kcalProtein28.6gCarbs3.57gFat32.1gFiber0gCommon portions
1 g 28 g Flavor enhancerGarnishUmami builderSaltySharpTangy
Black Peppercoarsely and freshly ground1 tspSpices, pepper, black
Herbs & Spicessr_legacyIn this recipe: 1 tsp, coarsely and freshly ground
Per 100 g
Calories251 kcalProtein10.4gCarbs64gFat3.26gFiber25.3gCommon portions
dash 1 undetermined 0.1 g tsp, ground 1 undetermined 2.3 g tsp, whole 1 undetermined 2.9 g tbsp, ground 1 undetermined 6.9 g SeasoningFlavor enhancerAromaticSpicyPungentEarthy
Raw Fresh Egg Yolklarge, room temperature3 gEgg, yolk, raw, fresh
Dairy and Egg Productssr_legacyIn this recipe: 3 g, large, room temperature
Per 100 g
Calories322 kcalProtein15.9gCarbs3.59gFat26.5gFiber0gCommon portions
large 1 undetermined 17 g cup 1 undetermined 243 g EmulsifierBinderThickenerRichUmamiMild
What you’ll need
5 tools across 5 steps.
Method
- 1
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.
- 2
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.
- 3
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.
Simmer: 10 min
pan (optional, for hot water) - 4
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.
- 5
Serve
Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper.
Enjoy!
Nutrition
Per serving, across 4 servings.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 522.7 kcal | 2090.8 kcal |
| Protein | 27.7 g | 110.7 g |
| Carbohydrates | 66.1 g | 264.2 g |
| Fat | 16.1 g | 64.4 g |
| Fibre | 3.7 g | 14.6 g |
| Sodium | 965.3 mg | 3861.1 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 4 out of 5
- Sour
- 1 out of 5
- Umami
- 5 out of 5
- Spicy
- 2 out of 5
- Smoky
- 1 out of 5
- Rich
- 5 out of 5
Texture
Mood
Good for
Free iPhone & Android app
Take this recipe into the kitchen
Everything on this page, plus the parts a web page cannot do: cook along hands-free, resize the recipe to how many people you are feeding, and log what you ate when you are done.
- Cook it hands-free. Step-by-step voice guidance with built-in timers, so you are not scrolling with wet hands.
- Scale and swap ingredients. Change the servings, or swap anything you are missing for something you already have.
- Log it in one tap. Cooked it? Log the macros by photo, barcode or voice, and sync with Apple Health or Health Connect.
Free to download. Your account works on the app and the web, so anything you save here is there too.
Questions about this recipe
How long does Pasta al Zozzona take to make?
How many calories are in Pasta al Zozzona?
Is Pasta al Zozzona vegetarian or vegan?
What equipment do I need for Pasta al Zozzona?
How spicy is Pasta al Zozzona?
Cook this with a copilot
Scale any recipe, swap ingredients for what you have, track the macros automatically, and get step-by-step guidance while you cook.
Free to start. No card required.
