Pasta alla Zozzona

Name: Pasta alla Zozzona
Yield: Serves 4
Cuisine: Italian
Ingredients: 5 ounces, guanciale; 1 tablespoon, extra-virgin olive oil; 5 ounces, sweet Italian sausage, casings removed, broken into 1-inch pieces; ½ cup, finely chopped onion; ¾ cup, passata; 8 ounces, rigatoni; , table salt for cooking pasta; 1 ounce, Pecorino Romano cheese, grated fine (½ cup), plus extra for serving; 2 , large egg yolks; ¼ teaspoon, pepper

66 comments

Appears in Cook's Illustrated March/April 2023

An unorthodox union of carbonara and Amatriciana, pasta alla zozzona is peak decadence.

SERVES4

TIME1 hour

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WHY THIS RECIPE WORKS

Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top. “Zozzona,” a Roman dialect word for dirty, references the dish's rich flavor and the unus...

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