Pasta alla Zozzona
Pasta alla Zozzona is a rich and hearty dish that originated in Rome, Italy. There are two ways how the name can translate. While in the classic Italian “zozzona” translates to dirty in a playful way, this could possibly be hinting at its indulgent and rustic character. The second translation is of the Roman dialect, where it means something rich and hearty, rather than dirty, and I would be taking this as the original meaning of this pasta.
The dish combines ingredients from three classic Roman pastas: Carbonara, Amatriciana and Cacio e Pepe.
The main ingredients include guanciale, Italian sausage, egg yolks, tomatoes and pecorino cheese. Guanciale and sausage provide a robust, meaty flavour, tomatoes add a touch of acidity, while egg yolks and pecorino cheese create a creamy sauce that coats the pasta perfectly.
The preparation involves sauteing the guanciale and sausage, adding tomatoes to create a rich sauce, and then mixing in cooked pasta. The egg and cheese mixture is added off the heat to form a creamy sauce without scrambling the eggs.
Pasta alla Zozzona is a modern addition to Roman cuisine, but it quickly became popular due to its bold flavours and comforting qualities. It exemplifies the creativity and adaptability of Italian cooking traditions, offering a sensory journey through the heart of Rome.
Next time you're up for Italian food, give Pasta alla Zozzona a try. It's a delicious way to enjoy the rich culinary heritage of Rome.
Cook the rigatoni pasta in salted water until al-dente and save some of the pasta water.
Add sliced guanciale into a cold pan and over medium heat fry for a few minutes until crispy. Take the guanciale out of the pan and set it aside.
Into the pan add finely sliced onions and fry for about 5 minutes, then add roughly chopped sausage without the skin and cook for another 5-7 minutes.
Now add tomato puree and simmer over low heat for 10 minutes.
Combine egg yolks with freshly grated pecorino, season with a pinch of salt and pepper, and add 2-3 tablespoons of pasta water. Combine until well mixed.
Raise the heat to medium, add the rest of pasta water into the tomato sauce together with the cooked pasta and cook it for 2 minutes until pasta incorporates with the sauce.
Remove from heat, return the guanciale and add the egg mix, then stir for a minute until creamy.
Pasta alla Zozzona
Ingredients
Instructions
- Cook the rigatoni pasta in salted water until al-dente and save 125 ml of pasta water.
- Add sliced guanciale into a cold pan and over medium heat fry for a few minutes until crispy. Take the guanciale out of the pan and set it aside.
- Into the pan add finely sliced onions and fry for about 5 minutes, then add roughly chopped sausage without the skin and cook for another 5-7 minutes.
- Now add tomato puree and simmer over low heat for 10 minutes.
- Combine egg yolks with freshly grated pecorino, season with a pinch of salt and pepper, and add 2-3 tablespoons of pasta water. Combine until well mixed.
- Raise the heat to medium, add the rest of pasta water into the tomato sauce together with the cooked pasta and cook it for 2 minutes until pasta incorporates with the sauce.
- Remove from heat, return the guanciale and add the egg mix, then stir for a minute until creamy.
