What is Pasta alla Zozzona
This Roman pasta dish is a combination of three iconic and traditional Roman dishes, Pasta Carbonara, Amatriciana and Cacio e Pepe. Italian sausage and guanciale (cured pork cheek) is cooked slowly in a tomato-based sauce and enriched with egg yolks and Parmesan cheese before being tossed with al dente pasta. It is a delectable, rich dish that is guaranteed to leave empty plates.
Ingredients Needed
Guanciale. If you can’t find guanciale, use pancetta or bacon as substitute. Italian sausage. Use a coarsely ground pork sausage if you can’t find Italian sweet sausage. Onion. Fresh garlic cloves. Red pepper flakes / chilli flakes. Tomatoes. Canned chopped tomatoes or Tomato Passata will both work. Cheese. I used a combination of Parmigiano Reggiano and Pecorino Romano cheese. Feel free to use only Parmesan if that’s what you have on hand. Eggs. Salt and black pepper. Pasta. I used rigatoni but I think any short shape of pasta will be delicious here.
How to make Pasta alla Zozzona
Can I make this in advance?
The pasta is definitely best served immediately after cooking but leftovers can be kept in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the pasta and heat slowly over medium-low heat in a pan until hot throughout.
Classic Roman Pasta Dishes
