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Pasta alla Zozzona is a Roman dish that combines two famous pasta sauces, Amatriciana and Carbonara. The result is a rich, savory, and creamy pasta with a robust tomato flavor from the Amatriciana, paired with the creamy decadence of Carbonara. With the addition of Italian sausage and pancetta, this dish becomes a comforting and flavorful meal perfect for any occasion. The key to making this sauce creamy without scrambling the eggs is tempering the egg mixture with hot pasta water.

Full Recipe:

Ingredients

4 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese (plus more to serve)
1/2 cup freshly grated Pecorino Romano cheese
1 pound short pasta (such as Nodi Marini)
1/4 pound diced pancetta
1 tablespoon olive oil
1 pound sweet Italian sausage (casing removed)
2 shallots, diced
3 cloves garlic, smashed and peeled
1/4 teaspoon kosher salt
2 cups tomato passata
1 teaspoon Calabrian chili paste or 1/4 teaspoon red pepper flakes (optional)

Directions

In a small bowl, combine the egg yolks, Parmigiano Reggiano, and Pecorino Romano cheeses. Stir together and set aside.
Bring a large pot of salted water to a boil.
In a large skillet, add pancetta and olive oil. Cook over medium heat until the pancetta is brown and crispy, about 5 minutes. Remove pancetta with a slotted spoon and set aside.
In the same pan with the pancetta fat, add the Italian sausage and cook, breaking it into small pieces, until lightly browned, about 7 minutes. Add shallots, garlic, and salt, and cook for another 3 minutes.
Add the tomato passata and Calabrian chili paste (or red pepper flakes). Stir to combine and let the sauce simmer for 10 minutes.
Meanwhile, add the pasta to the boiling water and cook until al dente, about 11 minutes. Reserve 1 cup of pasta water, then drain the pasta.
Add the cooked pasta to the sauce, along with 1/2 cup pasta water. Toss to coat the pasta and finish cooking. If the sauce becomes too thick, add an additional 1/4 cup of pasta water.
Temper the egg mixture by mixing with 1/4 cup pasta water, stirring constantly to avoid scrambling the eggs.
When the pasta is coated in the sauce, remove the pan from heat and quickly stir in the egg mixture and the crispy pancetta. Toss until the sauce is creamy and glossy.
Serve with additional grated cheese if desired.

Nutrients

The exact nutritional value will depend on the specific ingredients used, but based on typical serving sizes, a portion of this pasta may have:

Calories: 600-700 kcal
Total Fat: 30-35 g
- Saturated Fat: 10-12 g
Cholesterol: 180 mg
Sodium: 1,200 mg
Total Carbohydrates: 65-75 g
- Dietary Fiber: 3-5 g
- Sugars: 5-8 g
Protein: 25-30 g

These values are approximate and can vary depending on portion sizes and specific ingredients.

Why This Recipe Works

The brilliance of Pasta alla Zozzona lies in its fusion of two classic pasta dishes. The Amatriciana sauce, made with tomato passata and spices, offers a bold, savory flavor profile that pairs beautifully with the creamy richness of the Carbonara sauce. The eggs and cheese in the Carbonara sauce provide a luxurious, velvety texture that complements the spicy, tangy tomato base.

The addition of Italian sausage and pancetta adds depth and richness to the dish, with the pancetta offering a crispy, salty crunch that contrasts wonderfully with the smooth, creamy sauce. By combining these elements, Pasta alla Zozzona creates a hearty, comforting meal that’s perfect for feeding a crowd or satisfying a pasta craving.

The Sauce: A Creamy, Bold Fusion

The sauce for Pasta alla Zozzona is made by first cooking pancetta in olive oil until it becomes crispy and golden. This creates a rich base of flavor, and the rendered fat from the pancetta adds an additional layer of savory goodness to the sauce. After removing the pancetta, Italian sausage is browned in the same pan, infusing the sauce with even more flavor.

Next, shallots and garlic are sautéed, softening and caramelizing their natural sugars to add sweetness to the sauce. The tomato passata is then added, giving the sauce a smooth, tangy base, while the Calabrian chili paste (or red pepper flakes) provides just the right amount of heat to enhance the overall flavor. The sauce simmers for about 10 minutes, allowing the flavors to meld together and develop richness.

The key to achieving the perfect texture for the sauce is the egg mixture. By combining egg yolks with Parmesan and Pecorino Romano cheeses, a rich, cheesy base is created that will later be incorporated into the sauce for a creamy finish. The eggs are tempered with hot pasta water to prevent them from scrambling, ensuring that the final sauce is smooth and glossy.

Cooking the Pasta: Al Dente Perfection

The pasta for Pasta alla Zozzona should be cooked until al dente, which typically takes about 11 minutes for short-cut pasta like bow-tie (Nodi Marini) or penne. Reserving a cup of pasta water before draining is an important step, as the starchy water helps adjust the consistency of the sauce, making it cling to the pasta beautifully.

Once the pasta is drained, it’s added directly to the sauce along with a bit of pasta water to finish cooking the noodles and absorb the rich, flavorful sauce. This step allows the pasta to be fully coated in the creamy tomato sauce, ensuring each bite is packed with flavor.

The Egg Mixture: Creamy and Velvety

To create the creamy sauce, a mixture of egg yolks, Parmigiano Reggiano, and Pecorino Romano cheese is prepared. This mixture is then tempered with hot pasta water, gently whisking in the warm water to bring the temperature of the eggs up without scrambling them. This technique is crucial for achieving the velvety, creamy texture of Carbonara sauce without the eggs curdling.

Once the pasta is fully coated in the tomato sauce, the tempered egg mixture is stirred in off the heat. This allows the egg mixture to create a silky, smooth sauce that binds the pasta and adds a rich, cheesy finish. The crispy pancetta is added back into the dish for added texture and flavor, and the dish is tossed until everything is well combined.

Serving Suggestions

Pasta alla Zozzona is best served immediately while it’s hot and creamy. For an extra burst of flavor, top the dish with freshly grated Parmigiano Reggiano and a sprinkle of extra red pepper flakes or paprika flakes. You can also garnish with fresh herbs like parsley for a touch of color and freshness.

This dish pairs beautifully with a simple green salad or some garlic bread to soak up the rich sauce. A glass of Italian red wine, such as Chianti or Barbera, would complement the savory and slightly spicy notes of the pasta, making it a perfect meal for any occasion.

Why You’ll Love Pasta alla Zozzona

Pasta alla Zozzona is the ultimate comfort food, bringing together the bold, tangy flavors of Amatriciana with the creamy richness of Carbonara. The combination of Italian sausage, pancetta, and cheese creates a savory, hearty sauce that is rich yet balanced. The use of fresh egg yolks and cheese adds a luxurious, velvety texture to the sauce, making every bite indulgent and satisfying.

This dish is perfect for pasta lovers who enjoy a little heat and want something creamy and flavorful. It’s easy to make, and the combination of ingredients ensures that it’s a crowd-pleaser for family dinners, special occasions, or any night you’re craving a comforting pasta dish.

Conclusion

Pasta alla Zozzona is a delicious, indulgent Roman dish that combines the best of two pasta classics—Amatriciana and Carbonara. The rich tomato base, creamy sauce, and savory additions of sausage and pancetta make this pasta a truly satisfying meal. Whether you’re making it for a weeknight dinner or a special occasion, this dish will quickly become a favorite in your household. Serve it with freshly grated cheese and a sprinkle of red pepper flakes for the perfect finishing touch, and enjoy a comforting meal full of bold flavors and creamy goodness.

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