Pasta Alla Zozzona

Pasta alla Zazzona is a rustic Roman-style dish that combines the richness of a tomato base with the depth of cured pork and sausage. Finished with egg yolks and Pecorino Romano, it has the creaminess of carbonara and the heartiness of amatriciana in one bowl. Bold, comforting, and full of character, it’s the kind of pasta that deserves a place at the centre of the table.

Serves 4

Prep Time 15 minutes

Cook Time 30 minutes

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Ingredients

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.