Creamy Pasta alla Zozzona with Guanciale and Sausage

Pasta alla Zozzona: A Hearty Roman Comfort Dish

If you’re craving a rich and satisfying pasta dish with a burst of savory flavors, Pasta alla Zozzona is the perfect choice. This traditional Roman recipe features a delicious mix of guanciale, sausage, pecorino cheese, and a tomato base that blends together into a creamy, mouthwatering sauce. Served with hearty rigatoni, it’s an unforgettable meal that everyone will love. Let’s dive into this classic Italian pasta dish and explore how to recreate it in your own kitchen.

Ingredients for Pasta alla Zozzona

This recipe is designed to serve 4 people, ensuring everyone gets a generous portion of this indulgent dish. Here’s what you’ll need:

Nutritional Information (Approximate per serving)

(Note: Nutritional values may vary based on specific ingredients used.)

Instructions to Prepare Pasta alla Zozzona

Now that we have all the ingredients ready, let’s walk through the steps to make this flavorful pasta dish. The preparation is straightforward, but the combination of ingredients creates a robust, mouthwatering result. Follow these instructions to create your own Pasta alla Zozzona.

1. Boil the Pasta Water: Start by bringing a large pot of salted water to a boil. Add the rigatoni once it reaches a rolling boil. Cook the pasta until it is just al dente, which should take about 9-10 minutes, depending on the brand. Reserve a cup of pasta water before draining for later use.

2. Prepare the Guanciale and Sausage: While the pasta is cooking, take the guanciale and slice it into small strips or cubes. Set it aside. Next, take the sausage, remove it from its casing, and chop it into bite-sized pieces.

3. Cook the Meat: Heat a generous drizzle of extra virgin olive oil in a large pan over medium-low heat. Add the guanciale first, allowing it to render its fat and crisp up, which should take about 5-6 minutes. Once it’s nicely browned, add the sausage pieces to the pan. Continue cooking, stirring occasionally, until the sausage is fully browned and cooked through, around 8-10 minutes.

4. Add the Tomatoes: Once the sausage is cooked, add the canned cherry tomatoes to the pan with the meat. Use a wooden spoon to break them up slightly. Let the mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Prepare the Creamy Egg and Pecorino Mixture: While the sauce is simmering, crack the 4 egg yolks into a small bowl. Add 60g of grated Pecorino Romano and whisk the mixture until it’s smooth and creamy. This will form the base for the creamy sauce that will coat the pasta.

6. Combine the Pasta and Sauce: Once the pasta is cooked and drained, add a splash of the reserved pasta water to the egg and cheese mixture. This will help create a smooth, velvety sauce when combined with the pasta. Now, transfer the drained pasta into the pan with the tomato, guanciale, and sausage sauce. Stir gently to coat the pasta with the sauce, then pour in the egg and Pecorino mixture. Toss everything together to coat the pasta evenly.

7. Finish with Pecorino: To complete the dish, sprinkle an additional 40g of Pecorino Romano over the top of the pasta. Stir again until the cheese melts into the sauce, creating a creamy, rich finish.

8. Serve and Enjoy: Plate the pasta and serve immediately while hot. You can also garnish with extra grated Pecorino Romano or a drizzle of olive oil, if desired.

Tips for Perfect Pasta alla Zozzona

• Use Fresh, High-Quality Ingredients: The flavor of this dish relies heavily on the quality of the guanciale and sausage. If possible, try to find authentic guanciale at an Italian market or specialty store for the best taste.

• Don’t Overcook the Pasta: Be sure to cook the pasta just until it’s al dente. This ensures it will hold its shape and texture when combined with the rich sauce.

• Adjust the Sauce Consistency: If the sauce seems too thick, add more of the reserved pasta water until it reaches your desired consistency.

• Experiment with Other Cheeses: While Pecorino Romano is traditional, you can experiment with different cheeses such as Parmesan for a milder taste.

Pasta alla Zozzona is an incredibly indulgent, comforting dish, perfect for special family meals or gatherings. The mix of crispy guanciale, savory sausage, and creamy egg mixture makes each bite a perfect balance of flavors. Whether you’re new to Roman cuisine or a seasoned pasta lover, this dish will surely become a favorite in your recipe collection.

For more hearty Italian pasta recipes, make sure to explore other dishes that bring authentic flavors to your home.