A mash-up of three famous pasta dishes, amatriciana, cacio e pepe and carbonara, this pasta alla zozzona is an eruption of flavor.
When it comes to pasta dishes, the options are endless - from tortellini alla panna to spicy rigatoni to spaghetti alla nerrano to penne al baffo.
But sometimes people can't decide what they want and that's where this pasta alla zozzona comes into play. You get the flavor of tomatoes, pepper and egg all in one!
Why This Recipe Works
Simple - as with most traditional Italian pasta dishes, you use a minimal amount of ingredients that generate a ton of flavor. It might be just 8 ingredients, but you wouldn't know it.
Quick to prepare - you can have this dish from start to the dinner table in under 30 minutes.
Flavorful - you get pops of saltiness from the pancetta, creaminess from the egg yolks and sweet tanginess from the tomatoes.
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Ingredient Notes
- Pasta - rigatoni pairs great with this rich sauce because its ridges can easily capture it.
- Shallots - adds a slightly sweet flavor to the sauce.
- Sausage - mild Italian sausage adds some fennel and garlic flavors.
- Pancetta - like bacon but without the smoky flavor. The more traditional ingredient is guanciale but can be hard to find sometimes.
- Tomatoes - this recipe uses cherry tomatoes which break down and mixes well with the other ingredients.
- Eggs - by mixing with the hot pasta water, it forms a creamy, rich sauce.
- Pecorino Romano - adds a strong, tangy flavor to the sauce.
Ingredient Swaps
While this pasta alla zozzona is pretty perfect, you can mix up the ingredients. Some variations include:
- Rigatoni is the best option, but ziti, paccheri or penne work well.
- Shallots are my go-to here , but sweet, white, yellow or red onions will work as well. They all high slightly different flavors.
- While I like mild Italian sausage, if you want some heat, use spicy Italian sausage.
- If you don't have pancetta, guanciale or prosciutto can be uses instead.
- If you don't have cherry tomatoes, tomato puree works in a pinch.
- Pecorino Romano is what is traditional, but Parmesan is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the shallots over medium heat for a couple of minutes in a skillet with olive oil before adding the sausage and pancetta, cooking another 5 minutes.
Add the cherry tomatoes and cook for another 10 minutes.
While it is simmering, beat the egg yolks and cheese together until you get a thick paste. Add ¼ cup of the pasta water, stirring to combine.
Add the pasta to the sauce as well as ½ cup of the reserved pasta water.
Remove from heat and stir in the egg yolk mixture. Add more pasta water if needed.
FAQs
"Zozzo" means filthy in Italian but the motto for pasta alla zozzona is “the more you have, the more you put in." This is why it is a combination of 3 dishes.
There are a few keys to avoid scrambled eggs. First you need to make sure the eggs are room temperature and you whisk them until completely incorporated.
You can either toss in the eggs to the cooked pasta off heat or add the hot pasta to a bowl of beaten eggs.
I cheat a little by adding some hot pasta water to the eggs to temper them before adding to the pasta off heat and mixing together.
It will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Equipment
The equipment you use is important to how the pasta alla zozzona turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the sauce.
- Spoon - you want a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness to the dish. You might need to add more pasta water to make up the difference.
Other Pasta Recipes
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Pasta alla Zozzona
Ingredients
- 12 oz rigatonii
- 1 tablespoon olive oil
- 2 medium shallots, chopped
- 2 mild Italian sausages, casing removed
- 6 oz pancetta, cubed
- 1 (14 oz can) cherry tomatoes
- 3 egg yolks
- ⅓ cup freshly grated Pecorino Romano cheese
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Save 1 cup of pasta water.
- Heat olive oil in large pan over medium heat and add shallots, cooking for 1-2 minutes or until translucent. Add the sausage and pancetta, cooking another 5-6 minutes, breaking up the sausage.
- Add the cherry tomatoes, cooking for about 10 minutes or until thickened. Salt to taste.
- Add the pasta to the sauce as well as ½ cup of reserved pasta water, tossing to combine. Remove from heat and stir in the egg yolk mixture, tossing quickly for 30 seconds. Add more pasta water if needed. Serve with more grated cheese.
Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness to the dish. You might need to add more pasta water to make up the difference.
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