Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe pasta)



Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe pasta)

The cornerstones of Roman cuisine: creamy carbonara, flavorful amatriciana, and authentic cacio e pepe. No visit to the capital is complete without tasting these delicacies from the working class culinary tradition, which have since become classic gourmet dishes, along with many other typical recipes such as artichokes and saltimbocca (veal cutlets). There is a dish that combines all the best of the three first course recipes: Pasta alla zozzona (carbonara, amatriciana and cacio e pepe pasta). Some of you may not have heard of it: we only just discovered it and immediately fell in love! Pecorino Romano cheese, egg yolks, guanciale, sausage, and cherry tomatoes are the dearest ingredients to the culinary tradition of Lazio. Mixed together, they create a robust and enjoyable dish, "zozzo" ("dirty") in the sense that it is extremely rich and decidedly distant from the concept of light food. Pasta alla zozzona is a feast for the palate, the truest celebration of the Roman style at the table, an amazing recipe for those who love strong flavors and substantial dishes! Just let yourself be inspired by our version!


Rigatoni 3 ¼ cups (320 g)
Guanciale 1 cup (200 g)
Sausage 1 ¼ cup (250 g) - (pork only)
Pecorino Romano PDO cheese 9 tbsp (60 g) - to be grated
Canned cherry tomatoes 3 cups (350 g)
Extra virgin olive oil to taste
Egg yolks 4 - (medium eggs)
To mix in
Pecorino Romano PDO cheese 6 tbsp (40 g)

How to prepare Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe pasta)

To prepare pasta alla zozzona, boil some water to cook the pasta and add salt. Take the guanciale, slice it 1 and cut it into strips 2. Then remove the sausage from its casing 3

and cut it into chunks 4. Pour a drizzle of oil into a pan and add the sausage 5 and guanciale 6, leaving them to brown for about 15 minutes over medium-low heat, stirring occasionally.

When they are well browned 7, add the cherry tomatoes to the pan 8 and cook for another 10 minutes with the lid on 9.

Pour the egg yolks into a bowl and add 9 tbsp (60 g) of grated Pecorino Romano cheese 10. Mix them well to create a cream 11. Boil the pasta 12

then add a ladle of the pasta's cooking water to the mixture of egg yolks and Pecorino cheese 13 to thin out the resulting cream 14. Drain the pasta al dente and pour it into the pan with the dressing 15,

mix well 16 and remove from the heat. Pour in the mixture of Pecorino cheese and egg yolks 17, stir well, and mix in another 6 tbsp (40 g) of Pecorino before serving your pasta alla zozzona (carbonara, amatriciana and cacio e pepe pasta) 18!


We recommend eating pasta alla zozzona right away.
It can be stored in the fridge in an airtight container for a day.
Freezing is not recommended.


Like all the best traditional dishes, there is no lack of variations and preferences: there are those who use only pork jowl or only sausage, those who prefer tomato puree or add fresh cherry tomatoes, those who deglaze the meat with red wine and those who use Parmigiano instead of Pecorino cheese: the choice is yours! If you do happen to have some leftover pasta, don't hesitate to bake it into a gratin the next day!