Rome & Lazio · No.88 / 103
Pasta alla Zozzona
Pasta alla Zozzona
Rigatoni layered with guanciale, sausage, tomato, egg yolk and Pecorino.
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Meet the dish
A rich Roman pasta combining elements of carbonara, amatriciana and cacio e pepe
Brown guanciale and pork sausage over medium-low heat for about fifteen minutes, then cover with canned cherry tomatoes and cook for ten more. Mix yolks and Pecorino separately and loosen with pasta water. Toss rigatoni with the meat sauce, turn off the heat, and only then add the yolk cream.
Pasta shapes to use
- rigatoni
Key ingredients
- guanciale
- pork sausage
- canned cherry tomatoes
- egg yolks
- Pecorino Romano
Follow the cooking scenes
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Step 1: Brown both pork cuts
Cook guanciale and sausage over medium-low heat for about fifteen minutes.
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Step 2: Cook the tomatoes
Add canned tomatoes, cover and simmer for another ten minutes.
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Step 3: Make the yolk cream
Mix yolks with Pecorino and loosen with a ladle of pasta water.
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Step 4: Combine off the heat
Coat rigatoni in meat sauce, turn off the heat, then stir in the yolk cream.
What to watch for
- Use very little initial oil because the meat releases ample fat.
- Stop the heat before adding yolks so they stay creamy.
What sets it apart
Unlike carbonara alone, zozzona also contains sausage, guanciale and tomato, borrowing from amatriciana as well.