Italian Pasta Recipes

PASTA ALLA ZOZZONA RECIPE (Amatriciana, Cacio & Pepe, Carbonara Pasta)

Pasta alla zozzona is a typical first course of the Roman gastronomic tradition.

The term zozzo in the context of food in Rome indicates something particularly greedy, substantial, fat, unctuous, succulent and above all caloric.

Sauce alla zozzona is prepared by sizzling guanciale (pork cheek) as for amatriciana in its dissolved fat, sausage is browned, onion is finely sliced, tomato sauce is added and cooked.

While the pasta, generally rigatoni, is being stirred, beaten egg yolk and pecorino cheese are added, as for carbonara, and the preparation is finished with more pecorino cheese and ground pepper as I indicated in the original recipe.





  • 400 grams (14 oz) of rigatoni or short pasta to taste
  • half onion sliced
  • 200 grams (7 oz) of sliced bacon or pancetta
  • 200 grams (7 oz)of ripe cherry tomatoes
  • 500 grams (17 oz) of tomato sauce
  • a pinch of chilli pepper
  • 2 fresh sausages
  • 2 yolks
  • 30 grams (3/8 cup) of pecorino romano DOP
  • ground pepper
  • salt



In a heavy-bottomed terracotta pan, brown the pork cheek and finely chopped onion in a little oil.

Add the chili pepper, the skinned and crumbled sausages and let them wilt for a couple of minutes.

Pour in the skinned and squeezed cherry tomatoes and the tomato sauce, season with salt and cook for 20 minutes.

Beat the egg yolks with the pecorino cheese and a pinch of pepper.

Boil the rigatoni, drain when al dente, toss with the tomato sauce and remove from the heat and add the beaten egg yolks.

Mix and serve the pasta alla zozzona sprinkled with grated pecorino cheese.


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