Pasta alla Zozzona is a Roman dish and a veritable mashup of Carbonara and Amatriciana plus some Italian sausage for good measure. The result is an incredibly rich, velvety sauce that's impossible to resist.
INGREDIENTS
- 1 pound (454g) Rigatoni or paccheri, ziti, penne, etc
- 6 ounces (180g) pancetta or guanciale
- 3/4 pound (340g) bulk Italian sausage
- 1 medium yellow onion diced
- 1 teaspoon crushed hot red pepper flakes or to taste
- 1/2 cup (120ml) dry white wine
- 1 24-ounce jar (700g) passata
- 1/2 cup (45g) grated Pecorino Romano plus more for serving
- 1 large egg
- 2 egg yolks
- salt and pepper to taste
- 1 cup (240ml) pasta water will most likely not need all of it
DIRECTIONS
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and saute the pancetta until most of the fat has been rendered. Remove the pancetta to a plate and set aside.
- Add the sausage to the pan and turn the heat up to medium-high. Once it starts to brown, break it up with a wooden spoon or meat masher. Add the onion and continue to cook for another few minutes until the sausage is cooked through and the onions are translucent.
- Next, add the crushed red pepper to the pan and saute for 30 seconds. Add the white wine and cook until reduced by about half.
- Next, add the passata to the pan and bring to a simmer, stirring occasionally. Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.
- Add the pasta to the boiling water and cook to 1 minute less than al dente. Reserve 1 cup of pasta water.
- In a bowl, mix the egg, egg yolks, grated pecorino, and a good amount of black pepper to form a paste.
- Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.
- Remove the pan from the heat and stir in the egg mixture and toss to coat. Add a touch of pasta water if too dry. Adjust salt and pepper to taste. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.
NOTES
- Makes 4 large or 6 moderate sized portions
- Guanciale or pancetta can be used for this recipe.
- The egg should be added after the pan is off the heat. The residual heat of the sauce will cook the eggs.
- Leftovers can be saved for up to 3 days in the refrigerator.
