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

Name: Pasta alla zozzona (Carbonara, amatriciana and cacio e pepe pasta)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Rigatoni 3 ¼ cups; Guanciale 1 cup; Sausage (pork only) 1 ¼ cup; Pecorino Romano PDO cheese to be grated 9 tbsp; Canned cherry tomatoes 3 cups; Extra virgin olive oil to taste; Egg yolks (medium eggs) 4; Pecorino Romano PDO cheese 6 tbsp

it es br de fr

1037

Calories per serving

Energy Kcal 1037
Carbohydrates g 70.5
of which sugars g 6.4
Protein g 33.8
Fats g 68.9
of which saturated fat g 24.72
Fiber g 2.9
Cholesterol mg 381
Sodium mg 1527

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Hearty Roman flavors come alive with Pasta alla Zozzona, a dish that brings together the bold charm of classic Roman pasta recipes in one rich meal families can really appreciate. Thanks to its creamy, flavorful blend, this Pasta alla Zozzona recipe feels great for all kinds of family events and everyday comfort food cravings. Imagine that first bite—satisfying, soft Rigatoni recipe tossed with crispy Guanciale pasta, savory Italian sausage pasta pieces, all tied together by a golden egg yolk pasta sauce and topped with gooey Pecorino Romano for that extra depth...it's DECADENT, sure, but always such a hit at the dinner table. While the look is usually hearty and rustic, the mix of flavors—carbonara creaminess, amatriciana boldness, and the little zing of sausage—keeps things interesting. Everyone tends to go back for seconds when this one is brought out, and those who love mixing familiar tastes with a little adventure keep talking about its easy appeal. Since Pasta alla Zozzona combines kid-favorite flavors with big Italian energy, you just get that satisfying mix that’s really hard to beat for a crowd.

Busy home cooks find this authentic Italian pasta especially reliable when they want something different, yet still friendly and approachable. It works really well for cozy nights in, loud family gatherings, or even a simple weeknight treat when everyone's hungry and looking for something a little special. Between the creamy egg yolk pasta sauce, the salty Pecorino Romano, and the crispy Guanciale pasta bits, there’s always something for everyone—serving it with leafy salads or simple sides rounds out the meal so families get plenty of good flavor without fuss. Kids love the mix of textures, while grownups enjoy the hint of spice (pairs GREAT with a nice red wine for those special evenings). Pasta alla Zozzona isn’t afraid to break a few rules, making it a solid choice anytime people want bold taste, easy gatherings, and a dish that just lights up the room. Families everywhere start looking forward to this Rigatoni recipe on the meal rotation—not just because it’s nice and a little indulgent, but because it packs in so much of what homemade, Rigatoni recipe family meals are supposed to feel like: fun, easy, and DELICIOUS every single time.

INGREDIENTS

1037

Calories per serving

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)

Preparation

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!

Storage

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.

Tips

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!

For the translation of some texts, artificial intelligence tools may have been used.