Pasta alla Zozzona: The Decadent Roman Pasta Recipe That Will Blow Your Mind
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Pasta all Zozzona: a roman indulgence
If you’re craving a dish that’s unapologetically rich and soul-warming, Pasta alla Zozzona is your answer. This Roman classic, whose name cheekily translates to “dirty” in local dialect, is a love letter to indulgence. It blends the creamy egg and pecorino of carbonara, the tangy tomato of amatriciana, and the bold, porky depth of guanciale and sausage. The guanciale’s crisp saltiness, sausage’s heartiness, and tomato’s bright tang create a sauce that clings perfectly to the rigatoni’s ridges, while the egg and pecorino weave it all together with velvety richness.
It’s a plate of pure comfort, perfect for a night of impressing friends with your Italian cooking chops.
Pasta alla Zozzona is a showstopper, so keep sides simple. A crisp salad with lemon vinaigrette cuts through the richness.
Andiamo!
Authentic Zozzona!
While the origins of Pasta alla Zozzona are less known than its other Roman cousins, it’s believed to have emerged as a working-class dish in Rome’s trattorias.
Whether you’re cooking for a cozy date night or craving a taste of Italy, Zozzona delivers. It’s the kind of meal that sparks joy, best savoured with a glass of red wine and a sprinkle of extra pecorino. Ready to get “dirty” with this Roman masterpiece? Your kitchen is calling! Pasta alla Zozzona deserves a spot on your plate.
Ingredients for Pasta alla Zozzona
Here’s how to whip up this Roman gem for two, using authentic ingredients and techniques:
Olive Oil: 2–3 tbsp extra-virgin
Red Onion: ¼, finely diced
Pasta: 160 g (5.5 oz) rigatoni (or other short pasta like penne)
Water: 1 litre (4 cups) per 100 g (3.5 oz) dry pasta
Salt: For pasta water (no extra salt for sauce due to guanciale and pecorino)
Guanciale: 100 g (3.5 oz), skin trimmed, chopped into small cubes or ½-inch strips
Italian Sausage: 1 sausage (about 100 g), casing removed, crumbled (mild pork sausage, no fennel or heavy spices)
Tomatoes: 400 g (14 oz) canned (San Marzano) whole peeled tomatoes, crushed by hand, or tomato passata
Egg: 1 large egg yolk
Pecorino Romano: 30 g (2 tbsp) freshly grated, plus extra for serving
Black Pepper: Freshly ground, to taste
How To Make Pasta alla Zozzona
Step 1: Prepare Ingredients:
Trim off guanciale skin. Cut guanciale into small cubes or ½-inch strips. Crumble sausage.
Crush whole peeled tomatoes or use passata.
Whisk 1 egg yolk, 30 g grated Pecorino Romano, and a generous pinch of black pepper in a bowl to form a thick paste. Set aside.
Step 2: sauté:
Heat 2–3 tbsp extra-virgin olive oil in a large skillet over medium heat.
Add diced red onion and sauté until soft and slightly translucent, about 5 minutes.
Add guanciale and cook for 2–3 minutes until it releases fat. Add crumbled sausage and cook until browned, about 5–7 minutes, stirring occasionally.
Step 3: Make the Sauce:
Stir in 400 g crushed tomatoes or passata. Season with black pepper (no extra salt needed). Simmer gently for 30 minutes, stirring occasionally. Add a splash of warm pasta water if sauce thickens too much.
Step 4: Cook the Pasta:
Bring water to a boil in a large pot. Add salt.
Cook 160 g rigatoni for 2–3 minutes less than package al dente time. Reserve ½ cup pasta water, then drain pasta using a slotted spoon.
While the sauce cooks, whisk the egg, grated pecorino and plenty of black pepper into a thick paste in a bowl. Set aside for later.
Step 5: Combine Pasta and Sauce:
Transfer pasta to the skillet with the sauce. Toss over medium heat for 1–2 minutes until al dente, adding reserved pasta water as needed to loosen the sauce.
Step 6: Finishing Touch:
Remove skillet from heat to prevent egg from scrambling.
Quickly stir in the egg yolk and pecorino mixture, tossing to create a creamy sauce. Add a tablespoon of pasta water if needed for a velvety texture.
Step 7: serve and enjoy:
Serve immediately, sprinkled with extra grated Pecorino Romano and black pepper.
Substitutions:
Guanciale: Pancetta can replace guanciale; avoid bacon due to its smoky flavour.
Pecorino Romano: Parmigiano Reggiano works but is less sharp.
Tomatoes: Canned cherry tomatoes can substitute, but San Marzano or passata is ideal.
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Tips for Zozzona Perfection
Source Quality Ingredients: Look for them at Italian markets or specialty stores.
Don’t Rush the Sauce: A 30-minute simmer melds the flavours. If you’re short on time, 15 minutes works, but patience pays off.
Master the Egg Technique: Temper the egg mixture with a splash of pasta water before adding to avoid curdling. Toss quickly off the heat for a silky sauce.
Keep It Simple: Resist adding herbs or garlic—zozzona’s beauty lies in its minimalist, bold flavors.
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Final Thoughts on This Pasta Delight
No matter if you’re whipping up dinner for a cozy date night, gathering the family around the table, or simply treating yourself, this authentic Roman pasta-Pasta alla Zozzona-brings pure comfort and delight with every bite. Grab your skillet, embrace your inner Roman, and prepare to fall head over heels for this “dirty” masterpiece. Buon appetito!
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