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5.0 from 12 votes

Pasta alla Zozzona

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 1007 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound (454g) rigatoni or paccheri, ziti, penne, etc
  • 6 ounces (180g) pancetta or guanciale
  • 3/4 pound (340g) bulk Italian Sausage
  • 1 medium yellow onion diced
  • 1 teaspoon crushed hot red pepper flakes or to taste
  • 1/2 cup (120ml) dry white wine
  • 1 ounce jar (700g) passata
  • 1/2 cup (45g) grated Pecorino Romano plus more for serving
  • 1 large egg
  • 2 egg yolks
  • salt and pepper to taste
  • 1 cup (240ml) pasta water will most likely not need all of it

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the pasta to the boiling water and cook to 1 minute less than al dente.  Reserve 1 cup of pasta water.
  7. In a bowl, mix the egg, egg yolks, grated pecorino, and a good amount of black pepper to form a paste.
  8. 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.
  9. 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

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

% 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.