Description
Pasta alla Zozzona is a rich and creamy Italian pasta dish featuring rigatoni tossed in a savory sauce of pancetta, Italian sausage, tomatoes, and a luscious mixture of egg yolks and Pecorino Romano cheese. This hearty main course captures the authentic flavors of Roman comfort food, delivering a satisfying meal perfect for any occasion.
Ingredients
Scale
Pasta
- 12 ounces rigatoni or other short pasta
- Salt (for pasta water)
Sauce
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 5 ounces Italian sausage, casings removed
- 1 cup canned crushed tomatoes
Finishing
- 2 egg yolks
- 1/2 cup grated Pecorino Romano cheese (plus more for serving)
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente following the package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
- Prepare the Base: In a large skillet over medium heat, heat the olive oil. Add the diced pancetta and cook until it becomes crispy, about 4 to 5 minutes.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the pancetta, sautéing until soft and fragrant.
- Cook the Sausage: Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook thoroughly until browned and no longer pink inside.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes, then reduce the heat slightly and simmer the sauce for 5 to 7 minutes to meld all flavors.
- Combine Egg Yolks and Cheese: In a small bowl, whisk together the egg yolks and grated Pecorino Romano cheese until smooth.
- Toss Pasta with Sauce: Add the drained pasta directly into the skillet with the sauce, tossing to coat evenly.
- Create Creamy Sauce: Remove the skillet from heat. Quickly stir in the egg yolk and cheese mixture, adding a splash of the reserved pasta water to create a creamy, velvety sauce.
- Season and Serve: Season with freshly ground black pepper to taste, sprinkle extra Pecorino Romano cheese over the top, and serve immediately for the best texture.
Notes
- For extra richness, add a touch of heavy cream when mixing in the egg yolks to enhance creaminess.
- Use guanciale instead of pancetta for a more authentic Roman flavor profile.
- Serve the pasta immediately to enjoy the sauce at its creamiest and avoid overcooking.
