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    Home » Food

    Pasta Alla Zozzona - Classic Roman Recipe!

    4.8 from 5 votes

    By Pina Bresciani ⁠— May 5, 2021 (updated July 3, 2021) — 7 Comments

    Jump to Recipe Jump to Video

    Pasta alla zozzona is one of the most delicious Roman pastas you've never heard of before, but have probably tasted! That's because Zozzona is a combination of three classic Roman pastas, with sausage and guanciale. Once all the ingredients come together, you are left you with an explosion of flavours and a dish you won't soon forget!

    I love cacio e pepe. And carbonara. And Amatriciana. In fact, I love them so much I wish I could have them all at the same time. Impossible, you say? Well, what if I told you it were not only possible, but absolutely delicious?! Yes, it is true, you can have all three classic Roman pastas at the same time, and it will be amazing!

    That is the magic of this pasta alla zozzona recipe. By combining all three Roman dishes, you get a taste experience unlike any other!

    Jump to:
    • Zozzona pasta - history, etymology and flavor
    • Ingredients
    • ♨️ How to make it - step by step
    • 💭FAQs
    • Top tips
    • More authentic Italian recipes
    • Recipe
    Zozzona pasta on a white plate with a fork and a napkin on the side

    Zozzona pasta - history, etymology and flavor

    History of Zozzona

    The origins of zozzona pasta is somewhat of a mystery. It is definitely a Roman pasta dish, though not as famous as its siblings, carbonara, amatriciana, and cacio e pepe. It could be that because it is a blend of all three, most people are just familiar with them on their own. Or, it could be that others might be intimidated by the thought of having all three pasta dishes put together. Either way, it's time to give Zozzona its place on the stage!

    What does Zozzona mean?

    In Italian, "zozzona" means dirty, or filthy - which could be why this pasta is called zozzona, because all its ingredients together make for a 'dirty' dish! As for pasta alla zozzona itself, I think the name refers to the fact it is a very full, flavorful, and comforting dish, similar to the English equivalent of a classic 'greasy' dish that everyone loves.

    The Taste

    I have to admit, when I first thought of zozzona, I was a bit hesitant to combine carbonara elements with cacio e pepe, and amatriciana. I just thought it would be too much, and the end result would be too overloaded with the cheese, egg, tomatoes, pasta, and guanciale, AND sausage. However, I was pleasantly surprised that after putting it all together, I had a beautiful, creamy, silky sauce with an amazing combination of flavours!

    The sausage and guanciale gave wonderful flavours with the fat rendered, and the season and spices provided a great punch. Then, the sauce, with the mixture of cheese, egg, and tomatoes, created a delicated coating that gave the dish a fantastic creamy texture. It was such a great dish, and in these quantities, not over the top or too stuffing.

    After I finished this plate of pasta, I knew I found a winning dish. That's what I love about Roman pastas, they build off one another and then you find little gems worth exploring, like pasta alla zozzona. I know I'll keep exploring to find more Roman pasta dishes when they taste this amazing!

    Side view of zozzona pasta on a white plate with a fork

    Ingredients

    • Guanciale
    • Rigatoni
    • Sausage links (casings removed and cut into chunks)
    • Dry white wine
    • Grated pecorino romano
    • Egg yolks
    • Canned cherry tomatoes
    • Salt and pepper to taste
    • Olive oil (optional)

    ♨️ How to make it - step by step

    Bring a large pot of water to boil.

    Heat a large pan over medium heat, and add olive oil. When olive oil is heated, add the guanciale and sausage (photo 1)

    Cook until guanciale fat is rendered and sausage is browned, about 10 minutes (photo 2)

    Add salt to the boiling water and add the rigatoni. Cook until al dente.

    Deglaze the pan containing the sausage and guanciale with white wine. Scrape any brown bits from the bottom of a pan with a wooden spoon (photo 3).

    Once the alcohol in the wine has evaporated off, add the tomatoes and break them apart with a wooden spoon (photo 4).

    Let them cook down for 5-10 minutes (photo 5).

    If pasta is not ready yet, turn the heat on the sauce down to low.

    While the sauce is cooking, in a small bowl, whisk the egg yolks, pecorino romano and black pepper together (photo 6). Set aside.

    When pasta is cooked to al dente, add it to the pan over medium heat and mix for a few minutes (photo 7)

    Remove the pan from the heat, and add the egg/pecorino mixture (photo 8) Mix one more time the pasta alla zozzona is ready! (photo 9) Plate, and top with additional pecorino romano and serve.

    Step by step photos on how to make zozzona pasta (#7-9)

    💭FAQs

    What is guanciale?

    Guanciale is an Italian cured meat made from the pork jowl, or cheeks of a pig. Its name comes from 'guancia', which is the Italian word for 'cheek'. It is usually cured with a mix of salt, dried herbs, and pepper.

    What does guanciale taste like?

    Guanciale tastes almost like bacon, but with a softer, and richer flavour. Because of its higher fat content, guanciale has an amazing, intense flavour that comes to life when the fat melts.

    What is the difference between guanciale and pancetta

    Pancetta comes from the belly of a pig, while guanciale comes from the cheek or jowls of the pig; guanciale also has a stronger flavor than pancetta. Once cured, pancetta is more commonly eaten as is, whereas guanciale is generally fried and used in pasta sauces.

    Top tips

    • If you can't find guanciale, you can use pancetta
    • The only place you need to add salt is the pasta water. Between the guanciale, sausage, and pecorino, there is enough salt in the sauce. You do not need to add any additional salt.
    • I used the regular pork sausage from my Italian butcher (I used the mild sausage, my butcher also carries a hot version). Also, any pork Italian sausage from your grocery store will work as well.
    Zozzona pasta in a plate with a glass of wine to the side

    More authentic Italian recipes

    • Cacio e pepe
    • Eggplant Pasta with Tomato and Mozzarella
    • Burst Cherry Tomato Pasta with Creamy Burrata

    If you’ve tried making this Zozzona Pasta, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

    Print Pin
    4.80 from 5 votes

    Pasta Alla Zozzona - Classic Roman Recipe!

    Zozzona pasta is a combination of three classic Roman pastas, with sausage and guanciale. It's an explosion of flavours and a dish you won't soon forget!
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Servings 2 people
    Calories 992kcal
    Author Pina Bresciani

    Ingredients

    • 250 grams rigatoni
    • 1 tablespoon olive oil
    • ¾ cups guanciale sliced into strips
    • 2 pork sausage links casings removed and cut into chunks
    • ¼ cup dry white wine
    • ¾ cups grated pecorino romano
    • 3 egg yolks
    • ¾ cups canned cherry tomatoes
    • salt and pepper to taste

    Instructions

    • Bring a large pot of water to boil. Heat a large pan over medium heat, and add olive oil. When olive oil is heated, add the guanciale and sausage. Cook until guanciale fat is rendered and sausage is browned, about 10 minutes.
    • Add salt to the boiling water and add the rigatoni. Cook until al dente.
    • Deglaze the pan containing the sausage and guanciale with white wine. Scrape any brown bits from the bottom of a pan with a wooden spoon.
    • Once the alcohol in the wine has evaporated off, add the tomatoes and break them apart with a wooden spoon. Let them cook down for 5-10 minutes. If pasta is not ready yet, turn the heat on the sauce down to low.
    • While the sauce is cooking, in a small bowl, whisk the egg yolks, pecorino romano, a bit of pasta water, and black pepper together. Set aside.
    • When pasta is cooked to al dente, add it to the pan over medium heat and mix for a few minutes.
    • Remove the pan from the heat, and add the egg/pecorino mixture. Mix one more time the pasta alla zozzona is ready! Plate, and top with additional pecorino romano and serve.

    Recipe Video

    Recipe Notes

    • If you can't find guanciale, you can use pancetta
    • The only place you need to add salt is the pasta water. Between the guanciale, sausage, and pecorino, there is enough salt in the sauce. You do not need to add any additional salt.
    • I used the regular pork sausage from my Italian butcher (I used the mild sausage, my butcher also carries a hot version). Also, any pork Italian sausage from your grocery store will work as well.
    • This recipe calls for canned cherry tomatoes, but if you can't find them, you can use peeled plum tomatoes, passata crushed strained tomatoes, or even fresh cherry tomatoes.
    Nutrition Facts
    Pasta Alla Zozzona - Classic Roman Recipe!
    Amount Per Serving
    Calories 992 Calories from Fat 576
    % Daily Value*
    Fat 64g98%
    Saturated Fat 25g156%
    Trans Fat 1g
    Cholesterol 295mg98%
    Sodium 994mg43%
    Potassium 452mg13%
    Carbohydrates 69g23%
    Fiber 4g17%
    Sugar 5g6%
    Protein 31g62%
    Vitamin A 503IU10%
    Vitamin C 6mg7%
    Calcium 330mg33%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

      4.80 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Joel says

      July 03, 2021 at 2:02 pm

      This recipe looks lovely, it's a combination of some of the best pasta recipes but what kind of sausage are you supposed to use?

      Reply
      • Pina says

        July 03, 2021 at 5:25 pm

        Hi Joel! Thank you! I just used the regular pork sausage that I got at my local Italian butcher - the mild one (also comes in hot).
        Any Italian sausage you get at the grocery store will also work fine. Adding this to the notes section of the blog post as well!
        -Pina

        Reply
    2. Roberto says

      November 29, 2021 at 2:16 am

      You’re s perfectionist
      Well done

      Reply
    3. Brit says

      November 29, 2021 at 11:58 pm

      5 stars
      Found this on your tiktok months ago and I now make it regularly! My husband is obsessed I have used bacon or pancetta in place of the guanciale, but today I lucked out at found some! Delicious!

      Reply
      • Pina says

        November 30, 2021 at 12:56 am

        Thanks so much Brit! I'm glad you liked it. It's such a good one!

        Reply
        • Natalie says

          March 19, 2023 at 2:14 pm

          Hi, can this be reheated? I realize it's only 2 servings, but if cooking for one I'd like to know if, with the egg yolks, it can be reheated without compromising the integrity of the dish? TIA

          Reply
          • Pina says

            March 28, 2023 at 4:26 pm

            Hi Natalie! Yes it can be reheated. It will not be the exact same as eating it as soon as it's cooked, but it will still be good!
            Hope that helps and let me know if you have any other questions.

            Pina

            Reply

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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