Pasta Alla Zozzona

This pasta alla zozzona, or "dirty pasta," is made with a sauce that is a combination of two Roman pasta sauces, carbonara and amatriciana, plus pork sausage. It's rich, and so, so delicious.

Print Recipe

Prep Time 20

Cook Time 55

Total Time 1

Servings: 4 servings

Course: Dinner, Entree

Cuisine: Italian

Calories: 1017

Ingredients Method Nutrition

Ingredients

3 tablespoons extra virgin olive oil, or as needed
1/2 cup finely chopped onion
2 cloves garlic, finely minced
5 ounces pancetta, chopped
1 pound mild Italian sausage
26 ounces marinara sauce or meat sauce
1 tablespoon sea salt, plus more to taste
8 ounces rigatoni pasta
3 egg yolks
4 tablespoons finely grated pecorino Romano cheese, plus more for serving
freshly ground black pepper to taste
Fresh basil

Method

Gather all ingredients.
Heat olive oil in a pan over medium heat, add onion, and cook until golden, about 7 minutes. Add garlic and pancetta, and cook until pancetta is crispy, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes, adding additional olive oil as needed.
Add marinara, stir, and cook for 15 minutes. Season with salt, reduce heat to low, and simmer for 10 minutes more.
Bring a large pot of salted water to a boil. Add rigatoni; cook until tender with a bite, about 13 minutes. Reserve a mug of pasta water, drain pasta, and keep warm.
Meanwhile, whisk egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a bit of reserved pasta water to loosen the egg sauce.
Slowly whisk egg sauce into meat sauce.
Stir sauce into rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.