Zazzona uses whole eggs plus extra yolks per serving—Roman trattorias discovered this prevents carbonara-style curdling in 1960s.
Zazzona
Dive into the rich flavors of Zazzona, a mouthwatering Italian delight that features crispy guanciale and savory sausage, all enveloped in a luscious egg sauce. This dish is not just a meal; it’s a comforting hug on a plate, perfect for those cozy nights in. Get ready to impress your taste buds and your dinner guests with this hearty, soul-satisfying recipe!
Prep
10
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This Roman bastard child was born when 1960s trattoria cooks in Trastevere got bored with basic carbonara and decided to chuck in some sausage for the working-class crowds who needed proper fuel after twelve-hour shifts—it's what happens when Italy's most sacred pasta law meets the pragmatic hunger of actual Romans who couldn't afford separate courses.
Regional Twist
In Rome's Testaccio district, they use spicy Abruzzese sausage instead of mild varieties and double the guanciale, finishing with aged Pecorino from the Lazio hills that's sharp enough to cut glass.
📝 Ingredients
Shopping List
- 1 egg yolk per serving
- 50 g guanciale
- 25 g pecorino romano
- 100 g pork sausage
- 1 C (237 ml) tomato puree
- 1 whole egg
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- onion (to taste)
- red pepper flakes (to taste)
👨🍳 Instructions
- 1
Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- 2
With the fat still in the pan, remove the guanciale and brown the sausage, onions, red pepper flakes, and tomato puree.
- 3
Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper, and a ladle of starchy pasta water.
- 4
When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water until the eggs thicken and the sauce is creamy. Add a splash of pasta water to achieve your final desired sauciness.
💡 Pro Tips
- ✓Render guanciale fat at exactly 200-225°F (low heat) for 8-12 minutes because higher temps cause proteins to seize and create chewy, not crispy, texture.technique200-225°F for 8-12 minutes
- ✓Use a 3:1 ratio of whole egg to yolk because the extra yolk provides lecithin for stable emulsification while whole eggs add structure without making the sauce too rich.ingredient3:1 ratio
- ✓Reserve pasta water when it reaches 1.5-2% salinity and add it at 140-160°F to the egg mixture because this temperature range activates proteins for thickening without scrambling.timing140-160°F
- ✓Grate Pecorino Romano to 1/16-inch particles using a microplane because larger pieces won't dissolve properly and create grainy sauce texture.technique1/16-inch particles
- ✓Temper the egg mixture by whisking in pasta water gradually at a 1:4 ratio (water to egg mixture) to prevent thermal shock that causes curdling.technique1:4 ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Zazzona uses whole eggs plus extra yolks per serving—Roman trattorias discovered this prevents carbonara-style curdling in 1960s.
Zazzona
Dive into the rich flavors of Zazzona, a mouthwatering Italian delight that features crispy guanciale and savory sausage, all enveloped in a luscious egg sauce. This dish is not just a meal; it’s a comforting hug on a plate, perfect for those cozy nights in. Get ready to impress your taste buds and your dinner guests with this hearty, soul-satisfying recipe!
The Story
This Roman bastard child was born when 1960s trattoria cooks in Trastevere got bored with basic carbonara and decided to chuck in some sausage for the working-class crowds who needed proper fuel after twelve-hour shifts—it's what happens when Italy's most sacred pasta law meets the pragmatic hunger of actual Romans who couldn't afford separate courses.
Regional Twist
In Rome's Testaccio district, they use spicy Abruzzese sausage instead of mild varieties and double the guanciale, finishing with aged Pecorino from the Lazio hills that's sharp enough to cut glass.
📝 Ingredients
Shopping List
- 1 egg yolk per serving
- 50 g guanciale
- 25 g pecorino romano
- 100 g pork sausage
- 1 C (237 ml) tomato puree
- 1 whole egg
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- onion (to taste)
- red pepper flakes (to taste)
👨🍳 Instructions
- 1
Heat the guanciale on LOW until the fat renders and it gets a little crispy.
- 2
With the fat still in the pan, remove the guanciale and brown the sausage, onions, red pepper flakes, and tomato puree.
- 3
Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper, and a ladle of starchy pasta water.
- 4
When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water until the eggs thicken and the sauce is creamy. Add a splash of pasta water to achieve your final desired sauciness.
💡 Pro Tips
- ✓Render guanciale fat at exactly 200-225°F (low heat) for 8-12 minutes because higher temps cause proteins to seize and create chewy, not crispy, texture.technique200-225°F for 8-12 minutes
- ✓Use a 3:1 ratio of whole egg to yolk because the extra yolk provides lecithin for stable emulsification while whole eggs add structure without making the sauce too rich.ingredient3:1 ratio
- ✓Reserve pasta water when it reaches 1.5-2% salinity and add it at 140-160°F to the egg mixture because this temperature range activates proteins for thickening without scrambling.timing140-160°F
- ✓Grate Pecorino Romano to 1/16-inch particles using a microplane because larger pieces won't dissolve properly and create grainy sauce texture.technique1/16-inch particles
- ✓Temper the egg mixture by whisking in pasta water gradually at a 1:4 ratio (water to egg mixture) to prevent thermal shock that causes curdling.technique1:4 ratio