Description
Pasta alla Zozzona is a luxurious Roman pasta dish that marries the flavors of pancetta, Italian sausage, and a creamy Pecorino Romano cheese sauce. This recipe brings together the essence of classic Italian cooking with a rich and indulgent twist.
Ingredients
Scale
Pasta:
- 12 ounces rigatoni or other short pasta
Sauce:
- 1 tablespoon olive oil
- 5 ounces pancetta, diced
- 1/2 pound Italian sausage, removed from casing
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/4 cups crushed tomatoes
- 2 egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Salt and black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve pasta water, then drain.
- Prepare the Sauce: Cook pancetta until crisp, then add sausage. Add garlic and red pepper flakes. Stir in crushed tomatoes and simmer.
- Make the Creamy Sauce: Whisk egg yolks and Pecorino Romano. Toss drained pasta in the sauce. Stir in the egg mixture and reserved pasta water. Season and garnish before serving.
Notes
- Pasta alla Zozzona is a fusion of beloved Roman pasta dishes. Be cautious when adding the egg mixture to avoid scrambling.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 160mg
