Pasta alla Zozzonna, also known as “Dirty Pasta,” is a combination of Amatriciana and Carbonara.
This dish combines the best of both Roman recipes with the addition of spicy Italian sausages.
Slowly cooking the guanciale and sausage ensures maximum flavour while the egg yolks and Pecorino cheese give the rigatoni a rich and creamy flavour.
Why you should make Pasta alla Zozzona
- Bold flavour: Pasta alla Zozzonna brings together the smoky taste of Amatriciana with the creaminess of Carbonara, plus a spicy kick from Italian sausage.
- Rich and Creamy: Slow-cooked guanciale and sausage add depth, while egg yolks and Pecorino cheese create a smooth, creamy sauce.
- Versatile: Perfect for gatherings or a cozy meal at home, this dish is sure to impress.
Tips for making Pasta alla Zozzona
- Cook Guanciale and Sausage Slowly: Allow the guanciale and sausage to cook slowly over low heat to release their full flavours and create a rich base for the sauce.
- Temper the Egg Yolks: Whisk a 1/4 cup of hot pasta water to the egg yolks before adding them to the pan. This will help prevent the eggs from scrambling and creates a smooth sauce.
- Combine Pasta and Sauce Quickly: Once you add the pasta to the sauce, toss everything together immediately to ensure the sauce evenly coats the rigatoni.
What goes in my Pasta alla Zozzona
- Guanciale – Cured Italian pork cheek that brings a more intense flavour than regular bacon. With its high fat content, the fat renders out when sautéed until golden, which helps thicken the sauce and make it creamy. Find Guanciale at your local butcher, or substitute with Pancetta or Speck from the supermarket.
- Egg yolks – Rich and velvety, they add creaminess to the sauce.
- Pecorino Romano cheese – This premium, salty cheese deepens the flavour and helps thicken the sauce.
- Hot Italian sausage – Spicy and flavourful, it adds a meaty kick.
- Brown onion – Sautéed until soft, it adds a mild sweetness and depth to the sauce.
- Garlic cloves – Infuses the sauce with a bold, savoury flavour.
- Tomato passata – Smooth, rich tomatoes provide the base, balancing the dish with their sweetness.
- Rigatoni – This tubular pasta shape catches the sauce, ensuring each bite is full of flavour.
Looking for more pasta recipes?
You must try my easy seafood pasta !!
Pasta Alla Zozzona
4
servings15
minutes30
minutesIngredients
1 tbsp Italian Style Chilli oil or olive oil
3 large egg yolks
60g finely grated Pecorino Romano cheese, plus more for serving
Salt and freshly ground black pepper
100g Guanciale, cut 1/4-inch-thick
150g hot Italian sausage, removed from casing
1/2 brown onion, finely chopped
4 garlic cloves, finely diced
2 cups tomato passata
Basil leaves
350g rigatoni
Directions
- Cook rigatoni per the packet directions.
- In a small bowl, beat the egg yolks and Pecorino cheese together with a fork until a thick paste forms. Season with a few grindings of black pepper and stir in 1/4 cup of pasta water. Set aside.
- Drizzle olive or oil from the Italian Style Chilli into the pan. Add the sausage and use a wooden spoon to break it into pieces as it cooks.
- Add the Guanciale to the pan. Once it turns golden and crispy, add the onion and garlic.
- When the onion becomes translucent, add the passata. Stir gently and cook on medium-low heat for 15 minutes.
- Sprinkle fresh basil into the sauce and stir gently. Then, add the cooked pasta together with the egg yolk and Pecorino cheese mixture.
- Stir and toss until the pasta is well coated. Finish by adding more Pecorino cheese and black pepper.
Recipe Video
Notes
- If you don’t have chilli oil, Finely diced a fresh deseeded chill instead
