Home Pasta Pasta alla Zozzona | Rome’s “Soiled” & Scrumptious Pasta Recipe

Pasta alla Zozzona | Rome’s “Soiled” & Scrumptious Pasta Recipe

Pasta alla Zozzona | Rome’s “Soiled” & Scrumptious Pasta Recipe


“Pasta alla Zozzona” roughly interprets to “Soiled Pasta,” a provocative title which you’ll perceive while you style it! It shares the guanciale and tacky egg sauce of a basic carbonara, however with the addition of onion, tomato, and crumbled sausage. It is type of like a mixture between carbonara and amatriciana, plus sausage and onion. What’s to not love?


Pasta alla Zozzona | Rome’s “Soiled” & Scrumptious Pasta Recipe

Watch the Pasta Grammar video the place we make Pasta alla Zozzona right here:


Makes: 2 servings

Prepare dinner Time: 30-45 minutes

For this recipe, you will want:

  • 2-3 tbsp. further virgin olive oil

  • 1/4 white onion, diced

  • 2 oz. (55g) guanciale, pores and skin trimmed and chopped into small cubes

  • 1 Italian pork sausage, faraway from the casing

  • 14 oz. (400g) canned entire peeled tomatoes

  • Salt

  • Contemporary black pepper

  • 1 massive egg

  • 1 oz. (30g) grated pecorino cheese

  • 5.5 oz. (160g) rigatoni pasta

  • Giant pan

  • Forks

  • Wood spoon or spatula

  • Bowl

  • Pasta pot

Add the olive oil and diced onion into a big pan over medium warmth. Sauté till the onion is tender and barely clear. Add the chopped guanciale and cook dinner for 2-3 minutes, or till the meat releases some fats. Subsequent, add the sausage and break it up right into a crumble.

As soon as the sausage is browned, add the entire peeled tomatoes. Break them up with a fork and convey the sauce to a delicate simmer. Season with a beneficiant pinch of salt and black pepper. The sauce ought to cook dinner for a minimum of half-hour. Add slightly little bit of heat water as wanted to maintain it simmering and to stop it from thickening an excessive amount of.

Whereas the sauce cooks, whisk the egg, grated pecorino and loads of black pepper right into a thick paste in a bowl. Put aside for later.

When the sauce is nearing completion, convey a pot of water to boil and salt it generously. Add the rigatoni and cook dinner for 2-3 minutes lower than the really helpful “al dente” cook dinner time. Use a slotted spoon to switch the pasta into the sauce. Proceed to cook dinner the pasta within the pan, stirring nearly always, till it’s al dente to your style. Add slightly pasta water into the pan as wanted if the sauce is just too thick to coat the pasta.

Take away the pan from the warmth and stir within the egg/cheese combination. Serve instantly.

Buon appetito!

In case you take pleasure in Pasta alla Zozzona, then you definitely would possibly like our basic Carbonara recipe and Bucatini all’Amatriciana!



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