Pasta alla zozzona is a typical first course of Roman cuisine, which blends some of the most famous recipes, such as carbonara and amatriciana, with the addition of sausage. The name of the recipe comes from the Roman term “zozzo,” which indicates an extremely rich and rustic dish. This easy recipe requires simple yet hearty ingredients: the pasta is immersed in a sauce based on guanciale, sausage, cherry tomatoes, egg yolk cream, and pecorino cheese, creating a true explosion of flavors!
For more traditional recipes, check out the collection First courses of Italian cuisine
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz rigatoni
- 3.5 oz guanciale
- 3.5 oz sausage
- 5.3 oz cherry tomatoes (fresh or canned)
- 2 egg yolks
- 0.7 oz grated pecorino cheese
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
To make pasta alla zozzona, remove the rind from the guanciale, slice it into one-inch thick slices, and then into strips.
In a pan, pour a drizzle of extra virgin olive oil, add the crumbled sausage and guanciale. Sauté for about 15 minutes over low heat, stirring occasionally.
Then add the cherry tomatoes, adjust the salt, and let it cook for another 10 minutes with the lid on.
In a bowl, pour the egg yolks, pecorino cheese, and a pinch of pepper. Mix with a whisk or fork until a creamy mixture is obtained. If necessary, add a tablespoon of pasta cooking water.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and pour it into the pan with the sauce. Mix and remove from the heat.
Add the yolk and pecorino cream, mix it with the pasta, and if it is too dry, add a tablespoon of pasta cooking water.
Serve, optionally with a sprinkle of pecorino and pepper. Enjoy your meal!
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