Pasta Alla Zozzona

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Pasta Alla Zozzona is a rich, decadent combination of three Italian classics. Created in Rome, it's a hearty, comforting bowl of intense flavour and it's absolutely delicious too!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Main Course

Cuisine: Italian

Servings:

Calories: 951kcal

Author: Lee

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)

Instructions

Mix together the egg yolks, pecorino and pepper until creamy, then set aside.
Add the guanciale to a cold frying pan and then turn on the heat to medium. Let cook until the fat begins to render (about 5 minutes). Pour out around half of the fat from the guanciale.
Add the sausage and onions to the pan. Break up the sausage into small pieces with the back of a wooden spoon and let everything gently fry until the onions are soft, around 4-5 minutes.
Add the tomato passata and around ¾ cup water and bring to a simmer. Reduce the heat and let this bubble gently for 5 minutes, then remove from the heat.
In a large pan of boiling salted water, cook the pasta minus two minutes from the packet instructions. Drain and reserve at least a cup of the cooking liquid.
Return the sauce to a light simmer over a medium heat then tumble the cooked rigatoni into the tomato sauce. Pour in around ¾ cup of the pasta water and the egg yolk and cheese mix.
Stir quickly to incorporate and continuously mix for about 2 minutes until thick and creamy. You may add a little more pasta water if it becomes too thick.
Remove from the heat and serve immediately.

Notes

The pasta most likely won't need any additional seasoning of salt, but check your sauce and if you think it needs some, then add a little.

Nutrition