Pasta Alla Zozzona

Name: Pasta Alla Zozzona
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2.8 oz Pecorino Romano ((80g) (finely grated)); 3 egg yolks ((discard the whites or use in another recipe)); ½ tsp freshly ground black pepper; 2 Italian sausages ((removed from skins)); 4.2 oz guanciale ((120g) (or pancetta - diced)); 14 oz dried rigatoni pasta ((400g)); ½ cup onion ((red or brown, finely diced)); 2 cups tomato passata ((about 450ml))

By Lee Jackson ↣ Published on: September 19, 2025

Last Updated: October 21st, 2025↣0 Comments↣

Rich, creamy and irresistibly indulgent, Pasta alla Zozzona is the ultimate Roman comfort food. This decadent pasta combines three of Italy’s most famous sauces—Amatriciana, Carbonara and Cacio e Pepe—into one unforgettable dish. It’s bold, glossy, and incredibly delicious.

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A bowl of Pasta Alla Zozzona in a rich tomato sauce with a fork.

About this Pasta Alla Zozzona Recipe

Pasta alla Zozzona is a traditional Roman pasta dish that brings together all the best of Italy’s most loved flavours. The name “Zozzona” loosely translates to “The Messy One” in Italian—perfectly describing this beautifully chaotic mix of rich tomato sauce, creamy eggs, salty guanciale and sharp Pecorino Romano cheese.

I first discovered this dish in Rome, in one of those tiny trattorias where you don’t even get to order—plates of perfection just arrive, and all you can do is eat and marvel. I didn’t know its name back then, only that it was one of the most delicious things I’d ever tasted. Years later, I tracked it down—and I’ve been making it at home ever since.

This easy Pasta alla Zozzona recipe is simple to cook in under 30 minutes, yet tastes like it came straight from a Roman kitchen. Let’s get started.

What's Ahead?

A panof Pasta Alla Zozzona in a rich tomato sauce with a wooden spoon.

What is Pasta Alla Zozzona?

The word Zozzona (from zozzo, meaning “dirty” or “messy”) is an affectionate nod to this dish’s rich combination of ingredients. It’s believed to have originated in Rome in the 1960s and is now loved as one of the most indulgent modern Roman pasta dishes.

Pasta alla Zozzona combines:

Amatriciana – tomato, guanciale, and Pecorino Romano
Carbonara – egg yolks, guanciale, and cheese
Cacio e Pepe – Pecorino Romano and black pepper

The result? A creamy, cheesy, peppery pasta with a deep tomato base and a hit of meaty richness from sausage and guanciale.

Why you'll love this recipe

Authentic Roman flavour – just like you’d find in Trastevere or Testaccio.
Quick and easy – ready in around 30 minutes.
Rich and creamy – thanks to egg yolks and Pecorino Romano.
Perfect comfort food – a hearty, flavour-packed Italian classic.

the ingredients for Pasta Alla Zozzona: from the top down... Onion, Rigatoni pasta, eggs, cheese, tomato passata, guanciale bacon, italian sausages and black pepper.

Stuff You'll Need

Here's what you'll need to make the perfect bowl of Zozzona greatness at home.

Guanciale – traditional Italian cured pork cheek, rich in flavour and fat. Substitute with pancetta or high-quality bacon if needed.

Italian sausages – pork and fennel sausages work best for authentic flavour.
Pecorino Romano – salty, sharp, and essential. Parmigiano Reggiano or Grana Padano also work.
Tomato passata – brings sweet depth to the sauce.
Onion – adds subtle sweetness.
Egg yolks – the key to that glossy, silky sauce.
Black pepper – freshly ground for aromatic spice.
Rigatoni pasta – tubular pasta that captures every drop of sauce.

A small bowl with a mixture of egg yolks mixed with pecorino cheese and black pepper with a metal spoon.

A pan of guanciale, sausage and onion frying

Pasta being added to a pan of tomato sauce

The final dish of pasta alla zozzona in a large saute pan.

Step by Step

Making Pasta Alla Zozzona is not a messy or difficult recipe for home cooks. It's super quick and easy. Here's a breakdown of how you'll spend your time.

1. Prepare the cheese mixture

Whisk together egg yolks, grated Pecorino Romano, and black pepper. Set aside.

2. Cook the guanciale
Add diced guanciale to a cold pan and heat gently until the fat renders and it turns crispy. Pour off half the fat.

3. Add sausage and onion
Squeeze sausage from its casing and cook with onion until browned and fragrant.

4. Add tomato passata
Stir in the tomato passata and a little water, then simmer for about 5 minutes.

5. Cook the pasta
Boil the rigatoni in salted water, 2 minutes less than the packet instructions. Reserve 1 cup of pasta water.

6. Combine and finish the sauce
Add the pasta to the sauce, then pour in the cheese-and-egg mixture and ¾ cup of pasta water. Stir quickly and constantly until creamy and glossy.

7. Serve immediately
Dish up while hot. No extra salt needed—your ingredients are already beautifully seasoned.

A small bowl holding finely grated pecorino cheese, egg yolks and black pepper.

Pro Tips

Work fast – Stir the sauce constantly once the eggs are added to avoid scrambling.
Use high-quality ingredients – Guanciale and Pecorino Romano make a world of difference.
Serve smaller portions – This is a rich dish; a little goes a long way.
Reserve that pasta water! – It’s essential for that velvety finish.

Serving & Storage Suggestions

Pasta alla Zozzona is best served immediately, when the sauce is glossy and rich. Over time, the pasta absorbs the sauce, changing its texture.

Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, add a splash of water and warm gently in the microwave or on the stove.

A bowl of Pasta Alla Zozzona in a rich tomato sauce.

Ready to Cook Pasta alla Zozzona?

This dish is the perfect example of simple Roman ingredients creating big flavour. Make this authentic Pasta alla Zozzona at home tonight for an unforgettable Italian feast, "buon app!"

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