Roman cooks invented pasta alla zozzona in the 1970s by mixing leftover carbonara and amatriciana—literally means 'dirty pasta.'
Pasta alla Zozzona
Dive into the rich and savory world of Pasta alla Zozzona, where the luscious creaminess of carbonara meets the bold flavors of amatriciana! Picture perfectly al dente pasta tossed with crispy guanciale, a sprinkle of tangy pecorino cheese, and a touch of spicy tomato sauce for that extra kick. This dish is a flavor explosion that will make your taste buds dance—perfect for a cozy night in or impressing guests!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 400g tin crushed tomato (14.1 oz)
- 1 finely diced onion
🥩Meat & Seafood(1)
- 150g sausage meat (0.33 lbs)
🥛Dairy & Eggs(3)
- 4 egg yolks
- 40g parm (1.41 oz)
- 40g pecorino (1.41 oz)
🧂Spices & Seasonings(1)
- lots of black pepper
📦Other(2)
- 1 red chilli
- 120g guanciale (4.24 oz)
👨🍳 Instructions
- 1
Dice 120g guanciale and add to cold pan. Bring to medium high and cook till crispy, then remove.
- 2
Add in 150g sausage meat into the same pan, cook till browned and crispy.
- 3
Add in 1 finely diced onion and 1 red chilli and sweat for about 2 minutes, then add in 400g tin crushed tomato along with crispy guanciale.
- 4
Simmer for 15 minutes and bring pasta to boil - add into sauce once al dente.
- 5
To a bowl, add 40g parm and 40g pecorino, lots of black pepper, 4 egg yolks and guanciale fat. Mix till combined.
- 6
Add in a ladle of pasta water to cheese and egg paste, mix and pour into the pan. Toss to combine and meld for 3-4 minutes.
- 7
Plate up, top with parm, crispy guanciale and black pepper.
💡 Pro Tips
- ✓Start guanciale in a cold pan to render fat slowly at 200-220°F, preventing protein from seizing and ensuring maximum fat extraction for the carbonara-style egg mixture.technique200-220°F
- ✓Temper your egg-cheese mixture with pasta water at exactly 140-160°F to create a stable emulsion without scrambling the yolks, which coagulate at 165°F.technique140-160°F
- ✓Use a 3:1 ratio of starchy pasta water to egg mixture when tempering to gradually raise temperature and prevent the proteins from breaking the emulsion.timing3:1 ratio
- ✓Simmer your tomato sauce uncovered for exactly 15 minutes to reduce moisture content by 30-40%, concentrating flavors and preventing a watery final dish.timing15 minutes, 30-40% reduction
- ✓Toss the pasta off heat or at very low temperature during the final 3-4 minutes to maintain the egg mixture between 140-150°F for creamy texture without curdling.technique140-150°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Roman cooks invented pasta alla zozzona in the 1970s by mixing leftover carbonara and amatriciana—literally means 'dirty pasta.'
Pasta alla Zozzona
Dive into the rich and savory world of Pasta alla Zozzona, where the luscious creaminess of carbonara meets the bold flavors of amatriciana! Picture perfectly al dente pasta tossed with crispy guanciale, a sprinkle of tangy pecorino cheese, and a touch of spicy tomato sauce for that extra kick. This dish is a flavor explosion that will make your taste buds dance—perfect for a cozy night in or impressing guests!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 400g tin crushed tomato (14.1 oz)
- 1 finely diced onion
🥩Meat & Seafood(1)
- 150g sausage meat (0.33 lbs)
🥛Dairy & Eggs(3)
- 4 egg yolks
- 40g parm (1.41 oz)
- 40g pecorino (1.41 oz)
🧂Spices & Seasonings(1)
- lots of black pepper
📦Other(2)
- 1 red chilli
- 120g guanciale (4.24 oz)
👨🍳 Instructions
- 1
Dice 120g guanciale and add to cold pan. Bring to medium high and cook till crispy, then remove.
- 2
Add in 150g sausage meat into the same pan, cook till browned and crispy.
- 3
Add in 1 finely diced onion and 1 red chilli and sweat for about 2 minutes, then add in 400g tin crushed tomato along with crispy guanciale.
- 4
Simmer for 15 minutes and bring pasta to boil - add into sauce once al dente.
- 5
To a bowl, add 40g parm and 40g pecorino, lots of black pepper, 4 egg yolks and guanciale fat. Mix till combined.
- 6
Add in a ladle of pasta water to cheese and egg paste, mix and pour into the pan. Toss to combine and meld for 3-4 minutes.
- 7
Plate up, top with parm, crispy guanciale and black pepper.
💡 Pro Tips
- ✓Start guanciale in a cold pan to render fat slowly at 200-220°F, preventing protein from seizing and ensuring maximum fat extraction for the carbonara-style egg mixture.technique200-220°F
- ✓Temper your egg-cheese mixture with pasta water at exactly 140-160°F to create a stable emulsion without scrambling the yolks, which coagulate at 165°F.technique140-160°F
- ✓Use a 3:1 ratio of starchy pasta water to egg mixture when tempering to gradually raise temperature and prevent the proteins from breaking the emulsion.timing3:1 ratio
- ✓Simmer your tomato sauce uncovered for exactly 15 minutes to reduce moisture content by 30-40%, concentrating flavors and preventing a watery final dish.timing15 minutes, 30-40% reduction
- ✓Toss the pasta off heat or at very low temperature during the final 3-4 minutes to maintain the egg mixture between 140-150°F for creamy texture without curdling.technique140-150°F