Description
Pasta alla Zozzona is a classic Roman pasta dish featuring rigatoni or penne tossed in a creamy, tomato-based sauce with Italian sausage and pancetta. The addition of egg yolks and Pecorino Romano cheese creates a rich and decadent flavor profile that is sure to impress.
Ingredients
Scale
Pasta:
- 12 ounces rigatoni or penne pasta
Sauce:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (casings removed)
- 4 ounces pancetta (diced)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine (optional)
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Finish:
- 2 egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta until al dente, then drain, reserving 1/2 cup of pasta water.
- Prepare the Sauce: In a skillet, cook pancetta, sausage, onion, and garlic. Add wine, tomatoes, tomato paste, and seasonings; simmer.
- Finish the Dish: Whisk egg yolks and cheese, toss pasta in sauce, then add egg mixture off heat, incorporating reserved pasta water.
Notes
- Work quickly when adding the egg yolks to avoid scrambling—toss vigorously off the heat.
- For a more traditional taste, substitute guanciale for pancetta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 6g
- Sodium: 790mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg
