Pasta alla Zozzona is a hearty Roman classic that blends three iconic dishes into one bowl: Amatriciana, Carbonara and Cacio e Pepe. The result is an indulgent pasta full of savory, creamy and peppery flavors that’s perfect for a special dinner.
When I first heard the name Pasta alla Zozzona I assumed it was a joke, but it’s a genuine Roman recipe and remarkably delicious. The name zozzona roughly means “filthy” or “dirty,” referring to how decadently rich the sauce is.
This dish combines multiple rich components: crispy guanciale, crumbled Italian sausage, a splash of white wine, sautéed onion, a tomato base, and a silky mixture of egg yolks and plenty of Pecorino cheese. It’s bold, comforting and deeply satisfying.
Because it’s so rich, it’s not an everyday meal, but it’s an ideal choice for a cozy night in paired with a glass of wine. The full recipe and tips are in the recipe card below—enjoy!
Ingredients
Ingredient notes and substitutions
- Pasta – Rigatoni works beautifully, but any short pasta will do.
- Guanciale – traditionally used for its flavor; pancetta is an acceptable substitute.
- Italian sausage – use mild sausage and remove the casings before cooking.
- Passata – good-quality chopped tomatoes can be used instead of passata.
- Pecorino – Pecorino Romano gives the authentic sharpness; Parmigiano Reggiano can be used if preferred.
Visual walk-through of the recipe
Step-by-step photos are shown below to guide you through the process. The full written recipe and helpful tips are included in the recipe card further down.
- Fry the guanciale – cook the guanciale until golden and crisp, then remove it with a slotted spoon. Reserve most of the rendered fat in a small bowl.
- Sauté onion and sausage – in the same pan, cook the chopped onion and crumbled sausage until the onion is soft and translucent and the sausage is browned.
- Add guanciale back – return two-thirds of the guanciale to the pan, add white wine and reduce for a couple of minutes, then stir in the passata. Let the sauce simmer while the pasta cooks.
- Make the egg and cheese mixture – whisk egg yolks with grated Pecorino and a generous grind of black pepper until you have a thick paste. Loosen it with a little reserved guanciale fat or some pasta water if needed.
- Finish the pasta – when the pasta is al dente, add it to the sauce and toss to coat. Remove the pan from the heat, then stir in the egg yolk and cheese mixture until the sauce becomes glossy and coats the pasta. Serve immediately topped with the remaining crispy guanciale and extra Pecorino.
More classic Roman dishes to try
Mains
Veal Saltimbocca with Prosciutto and Sage
Pasta
Penne all’Arrabbiata: Spicy Italian Tomato Pasta
Gnocchi
Gnocchi Carbonara
Pasta
Pasta alla Gricia
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Step By Step Photos Above
Most recipes include step-by-step photos, tips, and sometimes video to help you get great results.
Pasta alla Zozzona
By Emily
Ingredients
- 14 oz (400g) Rigatoni, or other short pasta
- 5.3 oz (150g) Guanciale, cut into cubes or strips (can use pancetta)
- 5.3 oz (150g) Italian sausage, removed from casings
- 1 white onion
- ¼ cup (60ml) white wine
- 14 oz (400g) passata (tomato puree)
- 1.5 oz (40g) Pecorino Romano
- 3 egg yolks
- Salt and black pepper
Instructions
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Bring a large pot of water to a rolling boil and salt it generously.
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Meanwhile, add the guanciale to a large pan over medium heat and fry until crispy. Remove the guanciale and reserve most of the fat in a small bowl.
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Add the sausage and finely chopped onion to the pan and sauté until the onion is translucent and the sausage is browned. Return two-thirds of the guanciale to the pan and keep the rest for topping.
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Pour in the white wine and simmer for 1–2 minutes to reduce slightly. Stir in the passata and simmer gently for about 10 minutes.
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While the sauce simmers, cook the pasta in the boiling water until al dente.
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Whisk the egg yolks in a bowl, add the grated Pecorino and a generous amount of freshly ground black pepper, and whisk to a thick paste.
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Stir a little of the reserved guanciale fat into the egg mixture to loosen it; alternatively use a splash of hot pasta water.
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Turn off the heat, add the drained pasta to the sauce and toss to combine. Quickly stir in the egg and cheese mixture until the sauce is creamy and coats the pasta.
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Serve immediately, topped with the reserved crispy guanciale and extra Pecorino to taste.
Notes
- Don’t toss the egg whites: freeze them or use them in other recipes such as cookies or meringues.
- Leftovers: best served fresh, but you can refrigerate for 1–2 days and reheat gently on the stovetop, adding a splash of water to loosen the sauce if needed.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- When using canned or jarred tomatoes, choose a good-quality brand for the best flavor.
- Vegetable sizes are medium unless specified.
- Recipes are tested with a fan (convection) oven unless stated otherwise.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be treated as an estimate.