Pasta alla Zozzona
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
1007 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Zozzona
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Pasta alla Zozzona is a Roman dish and a veritable mashup of Carbonara and Amatriciana plus some Italian sausage for good measure. The result is an incredibly rich, velvety sauce that's impossible to resist.
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Ingredients
- 1 pound (454g) rigatoni pasta or paccheri, ziti, penne, etc
- 6 ounces (180g) pancetta or guanciale
- 3/4 pound (340g) Italian sausage bulk
- 1 medium yellow onion diced
- 1 teaspoon red pepper flakes or to taste, crushed, hot
- 1/2 cup (120ml) white wine dry
- 1 ounce jar (700g) passata
- 1/2 cup (45g) Pecorino Romano cheese plus more for serving, grated
- 1 large egg
- 2 egg yolk
- salt to taste
- black pepper to taste
- 1 cup (240ml) pasta water will most likely not need all of it
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and saute the pancetta until most of the fat has been rendered. Remove the pancetta to a plate and set aside.
- Add the sausage to the pan and turn the heat up to medium-high. Once it starts to brown, break it up with a wooden spoon or meat masher. Add the onion and continue to cook for another few minutes until the sausage is cooked through and the onions are translucent.
- Next, add the crushed red pepper to the pan and saute for 30 seconds. Add the white wine and cook until reduced by about half.
- Next, add the passata to the pan and bring to a simmer, stirring occasionally. Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.
- Add the pasta to the boiling water and cook to 1 minute less than al dente. Reserve 1 cup of pasta water.
- In a bowl, mix the egg, egg yolks, grated pecorino, and a good amount of black pepper to form a paste.
- Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.
- Remove the pan from the heat and stir in the egg mixture and toss to coat. Add a touch of pasta water if too dry. Adjust salt and pepper to taste. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino. Enjoy!
Notes
- Makes 4 large or 6 moderate sized portions
- Guanciale or pancetta can be used for this recipe.
- The egg should be added after the pan is off the heat. The residual heat of the sauce will cook the eggs.
- Leftovers can be saved for up to 3 days in the refrigerator.
Nutrition Information
Show Details
Calories
1007kcal
(50%)
Carbohydrates
101.6g
(34%)
Protein
51.4g
(103%)
Fat
43.3g
(67%)
Saturated Fat
14.7g
(74%)
Cholesterol
258mg
(86%)
Sodium
930mg
(39%)
Fiber
7.5g
(30%)
Sugar
12.8g
(26%)
Calcium
177mg
(18%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1007 kcal
% Daily Value*
| Calories | 1007kcal | 50% |
| Carbohydrates | 101.6g | 34% |
| Protein | 51.4g | 103% |
| Fat | 43.3g | 67% |
| Saturated Fat | 14.7g | 74% |
| Cholesterol | 258mg | 86% |
| Sodium | 930mg | 39% |
| Fiber | 7.5g | 30% |
| Sugar | 12.8g | 26% |
| Calcium | 177mg | 18% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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