This post may contain affiliate links. Please read our disclosure policy.
Pasta Alla Zozzona with a couple twists to adapt it to my taste 😉 This is a combination of the 4 Roman Pastas: Carbonara, Amatriciana, Cacio E Pepe and Gricia. Traditionally this is made with guanciale, but I can rarely find it. If you can find it, I do highly recommend guanciale. It also usually is made with a rigatoni pasta but I think pipe rigate pasta is well proportioned for this dish and holds the sauce perfectly. I love using shallot instead of onion 🧅 because it feels like a mix of an onion and garlic. Also, MSG amps up the tomato flavor 🍅, it is optional, but recommended! I also like using quite a bit of Italian sausage.
Why You’ll Love Pasta Alla Zozzona
This pasta is the best of all worlds. The guanciale and sausage give a deep savory flavor. The tomato sauce is sweet and slightly acidic. The egg yolk gives the sauce a creamy and luxurious texture without feeling heavy. Pasta Alla Zozzona is such a comforting and rustic dish that is deeply satisfying. And it comes together in about 30 minutes!
How To Prepare Pasta Alla Zozzona
🔥Fill a pot with water and begin to bring to a boil for your pasta. Add about a tablespoon of salt once it starts boiling and let dissolve.
🥓 Preheat a pan on medium-low for 2 minutes. Add pancetta (guanciale if you can find it) and let it render on medium low-low heat until it is crispy. It’ll be like 8-9 minutes. Remove from the pan and set aside the fat.
🍅 In that same pan crumble the sausage and let it brown on medium heat adding chopped shallot halfway through. Add tomato paste (make sure to use a good one) and Calabrian chiles. Cook for 2-3 minutes. Add crushed tomatoes and msg. Let the sauce simmer for 10-12 minutes. Do not add salt yet, you will do this at the end.
🎛️ Cook your pipe rigate pasta until almost al dente.
🥣 Whisk together the yolks and parm with a bit of the pancetta rendered fat and lots of black pepper.
🥄 Add the pasta to the sauce and mix together until creamy with pasta water. About 2 minutes.
🥚 Temper the yolks with ¼ cup of the pasta water by whisking it in slowly.
🧂 Turn heat off and add the tempered yolks and pancetta. Mix pretty well until creamy. Adjust for salt here. Top Pasta Alla Zozzona with more parm and black pepper.
And that is it, subscribe for more!
Substitutions for Pasta Alla Zozzona
- If you can’t find pancetta or guanciale, you can always use bacon instead.
- If you aren’t a sausage fan, you can always use ground beef or chicken. You may want to add some Italian seasoning since the sausage is more flavorful.
- If eggs aren’t an option, you can add a little heavy cream. It won’t be quite the same but it will help with the creaminess.
- If you can’t find pipe rigate pasta, use pini, ziti or rigatoni pasta instead. They have similar shapes that hold the sauce well. The rigatoni pasta is what is traditionally used.
Variations for Pasta Alla Zozzona
- Spicy Variation: Add chili flakes and extra Calabrian chilis for extra kick.
- Vegetarian Variation: Replace the pancetta or sausage with mushrooms, sun-dried tomatoes and smoked paprika.
- Seafood Variation: Swap the sausage for shrimp.
🔥Chef Nadia’s Tip🔥
Always temper your egg yolk with the pasta water BEFORE you add it to the pasta so you don’t accidentally scramble it.
Recipes That Pair with Pasta Alla Zozzona
Sides
Arugula Fennel Salad
Butters
Toasted Ciabatta
Appetizers
Burrata Flatbread
Appetizers
Marinated Artichokes
Common Questions
Yes, if you want that creamy velvety texture you must use egg yolks. If you prefer a lighter version, then you can use less or omit them, but keep in mind that the sauce will be less creamy.
It is always best served fresh, but you can certainly reheat. Just store in an airtight container in the fridge and reheat gently with a splash of water.
A medium bodied red like Chianti or Barbera will pair nicely with Pasta Alla Zozzona. If you prefer white wine, a nice Pinot Grigio is also great.
A nice crisp salad goes wonderfully. Garlic bread of focaccia are also a great idea. A small antipasto plate with olives, marinated peppers, artichokes, and salami or prosciutto is always a hit especially when having company.
Pasta Alla Zozzona
Equipment
- 1 pot
- 1 pan
- 1 cheese grater
Ingredients
- 8 oz pipe rigate pasta
- 1 ½ cup crushed tomatoes
- 2 ½ tbsp tomato paste
- ½-1 tbsp Calabrian chiles in oil
- 2 oz pancetta or guanciale, guanciale is best, if you can find it
- 1 lb spicy Italian sausage
- 2 egg yolks
- ¼ tsp msg
- ⅓ cup grated parmigiano or pecorino, I like parmigiano more
- Black pepper, to taste
- 1 large shallot, or ½ yellow onion, chopped
Instructions
- Fill a pot with water and begin to bring to a boil for your pasta. Add about a tablespoon of salt once it starts boiling and let dissolve.
- Preheat a pan on medium low for 2 minutes. Add pancetta and let it render on medium low-low heat until it is crispy. It’ll be like 8-9 minutes. Remove from the pan and set aside the fat.
- In that same pan crumble the sausage and let it brown on medium heat adding shallot halfway through.
- Add tomato paste and calabrian chiles. Cook for 2-3 minutes. Add crushed tomatoes and msg. Let the sauce simmer for 10-12 minutes. Do not add salt yet, you will do this at the end.
- Cook your pasta until almost al dente.
- Whisk together the yolks and parm with a bit of the pancetta rendered fat and lots of black pepper.
- Add the pasta to the sauce and mix together until creamy with pasta water. About 2 minutes.
- Temper the yolks with 1/4 cup of the pasta water by whisking it in slowly.
- Turn heat off and add the tempered yolks and pancetta. Mix pretty well until creamy. Adjust for salt here.
- Top with more parm and black pepper.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic pasta sauce! One of the best I ever made or te in my life. Really outstanding. Thanks Nadia! Keep them coming!
I’m so glad you enjoyed it Alex!