Pasta alla zozzona

Pasta alla zozzona is a very substantial and flavorful dish, typical of Roman cuisine. The curious name refers to the large quantity of ingredients used in the recipe, which mixed together create a truly “dirty” combination, in a good way. Here’s how to prepare it:

Ingredients

• 400 g of pasta, for example rigatoni or bucatini
• 200 g of guanciale
• 150 g of sausage
• 4 eggs
• 100 g of grated Pecorino Romano
• Black pepper to taste
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Start by cutting the guanciale into strips and the sausage into rounds or crumbled, according to your preference.
2. In a large pan, fry the guanciale with a drizzle of oil until it becomes crispy. Then add the sausage and let it cook until golden.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta until it is al dente.
4. While the pasta cooks, in a bowl, beat the eggs with the grated pecorino, adding plenty of black pepper. This will be the cream that binds the dish together.
5. Drain the al dente pasta, reserving some of the cooking water, and pour it directly into the pan with the guanciale and sausage. Stir well to flavor the pasta.
6. Remove the pan from the heat and pour the egg and pecorino cream over the pasta. Stir vigorously, adding a little cooking water if necessary to achieve a creamy consistency.
7. Plate the pasta and, if desired, sprinkle with more pecorino and black pepper before serving.

Remember that you can always adjust the recipe to your taste. For example, if you love spicy sensations, you might add some chili pepper along with the guanciale and sausage. Or, for a different touch, you can use pancetta instead of guanciale.

Curiosity

Pasta alla zozzona is inspired by two iconic dishes of Roman cuisine: Amatriciana and Carbonara. The idea is to combine the bold flavors of guanciale and pecorino from the Carbonara with the tastiness and texture of the sausage that further enriches the dish.