Description
Pasta alla Zozzona is a hearty and flavorful Roman pasta dish that perfectly balances the rich, crispy guanciale with savory Italian sausage and a creamy sauce made from egg yolks and Pecorino Romano. This comforting main course offers a delightful blend of textures and tastes, featuring rigatoni tossed in a tomato-infused sauce with a luscious finish. Ideal for a satisfying weeknight dinner or a taste of authentic Italian cuisine at home.
Ingredients
Scale
Pasta
- 12 ounces rigatoni pasta
- Salt (for pasta water)
Sauce and Toppings
- 1 tablespoon olive oil
- 4 ounces guanciale (or pancetta, diced)
- 1/2 small yellow onion, finely chopped
- 1/4 pound Italian sausage, casings removed
- 1/2 cup dry white wine
- 1 cup crushed tomatoes
- 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Render the Guanciale: In a large skillet over medium heat, heat the olive oil. Add the diced guanciale and cook for about 4 to 5 minutes until golden and crispy, releasing flavorful fat.
- Sauté Onion and Sausage: Add the finely chopped yellow onion to the skillet with the guanciale and cook until soft and translucent. Stir in the Italian sausage, breaking it up with a spoon, and cook until browned thoroughly.
- Deglaze and Simmer Sauce: Pour in the dry white wine to deglaze the pan, scraping up the browned bits from the bottom. Allow the wine to reduce by half, then stir in the crushed tomatoes. Let the sauce simmer gently for about 5 minutes to meld flavors.
- Prepare Egg and Cheese Mixture: In a small bowl, whisk together the two large egg yolks and grated Pecorino Romano cheese until smooth and combined.
- Toss Pasta in Sauce: Add the drained rigatoni to the skillet with the sauce and toss to coat thoroughly. Remove the skillet from the heat to prevent scrambling the eggs.
- Create Creamy Sauce: Quickly stir in the egg yolk and cheese mixture into the pasta, adding a splash of reserved pasta water as needed to create a silky, creamy sauce that clings to each piece of rigatoni.
- Season and Serve: Season generously with freshly ground black pepper and additional Pecorino Romano if desired. Serve immediately for best flavor and texture.
Notes
- Pasta alla Zozzona is a traditional Roman dish blending elements of Carbonara and Amatriciana.
- For the most authentic flavor, use guanciale instead of pancetta and Pecorino Romano cheese.
- Do not return the skillet to heat after adding the egg and cheese mixture to prevent scrambling and maintain a creamy sauce.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
