Pasta alla Zozzona (Authentic Roman Recipe)

Pasta alla Zozzona is a rich Roman pasta made with sausage, guanciale, eggs, Pecorino Romano, and tomato, bringing together the best parts of carbonara and amatriciana in one bold, comforting dish.

If you like this recipe, you might like my Creamy Lemon Pasta and my Easy Pasta Puttanesca.

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Pasta alla Zozzona is one of those dishes that feels a little wild in the best way. It’s unapologetically rich, deeply savory, and very Roman. This is not a pasta you rush through or lighten up. It’s meant to be indulgent and satisfying, the kind of dish you make when you want something cozy and full of flavor.

If you love classic Roman pasta recipes, you’ll also want to check out Spaghetti alla Carbonara and Pasta all’Amatriciana on savoringpasta.com. Zozzona borrows elements from both and turns them into something even more indulgent.

This pasta combines crispy guanciale, sausage, tomato, eggs, cheese, and plenty of black pepper. It sounds like a lot, and it is, but when done right everything comes together into a creamy, savory sauce that coats every piece of pasta.

Ingredient Notes

• Pasta shape: Short pasta works best because it holds the sauce well.
• Guanciale: Traditional and essential for authentic Roman flavor. Pancetta can work, but the taste will be different. It also adds a lot of salt, so keep that in mind when seasoning the dish.
• Italian sausage: Adds richness and makes this dish heartier than other Roman pastas. I used mild chicken sausage, but spicy pork or chicken sausage works great if you want more heat.
• White wine: Use a dry white wine you would actually drink. It deglazes the pan and adds acidity without overpowering the sauce.
• Eggs: Create the creamy sauce. Always add them off heat so they emulsify instead of scrambling.
• Pecorino Romano: Sharp, salty, and non-negotiable here. Because pecorino is quite salty, you may not need much additional salt.
• Starchy pasta water: Do not skip this. It helps loosen the sauce and creates that silky, cohesive finish.
• Sea salt: Salt your pasta water, but don’t go overboard. Between the guanciale and pecorino, this dish already brings plenty of salt.
• Freshly ground black pepper: Essential for balance and that classic Roman bite.

Step-by-Step: How to Make Pasta alla Zozzona

Gather your ingredients.

• Step 1 Boil: Bring a large pot of water to a rolling boil and salt it generously. (It should taste like the sea). Cook the pasta until just al dente. Reserve 1 cup of pasta water when the pasta is al dente, then drain.
• Step 2 Crisp: Meanwhile, add the guanciale to a large pan over medium heat and cook until golden and crispy. Transfer the guanciale to a plate using a slotted spoon, and pour the rendered fat into a small bowl. Set aside.
• Step 3 Sauté: In the same pan, add the sausages and finely chopped onion. Cook until sausage is browned, breaking it into small pieces as it cooks. Add a small drizzle of olive oil only if the pan looks dry. Add back half of the guanciale and reserve the rest for topping later.
• Step 4 Deglaze: Pour in the white wine and let it simmer for 1–2 minutes so it reduces and cooks off the alcohol.
• Step 5 Simmer: Add the passata (tomato purée), bring to a gentle simmer, then lower to medium-low heat and let it cook for about 10 minutes until slightly thickened and rich.
• Step 6 Cook: While the sauce simmers, drop your pasta into the boiling water and cook until perfectly al dente. Reserve a cup of pasta water before draining.
• Step 7 Whisk: Add the egg yolks to a bowl and whisk. Stir in the Pecorino and a generous amount of freshly cracked black pepper until you get a thick, creamy paste.
• Step 8 Enrich: Add the reserved guanciale fat to the egg mixture and mix well. (If you’d rather skip this, loosen the mixture with a splash of pasta water instead.I did a combination of some guanciale fat and the starchy pasta water).
• Step 9 Combine:  Remove the pan from the heat and let it cool for about 30–60 seconds to avoid scrambling the eggs. Add the cooked pasta directly to the pan and toss to coat. Pour in the egg yolk mixture and quickly mix until everything becomes glossy and creamy. Add a little pasta water if needed to loosen the sauce.
• Step 10 Season: Fold the crispy guanciale back into the pasta. Taste and adjust seasoning, keeping in mind the cheese and guanciale are already salty.
• Step 10 Finish: Serve immediately, topped with the reserved crispy guanciale, extra Pecorino Romano and crushed black pepper on top.

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Pro Tips

• Always remove the pan from heat before adding the eggs.
• Finely grate the Pecorino so it melts smoothly.
• Use pasta water to adjust the sauce instead of adding oil.
• Taste before adding salt. You may not need any.

Variations

• Use spicy Italian sausage for extra heat.
• Add a pinch of red pepper flakes for more kick.
• Swap guanciale for pancetta if needed.
• Reduce the sausage slightly and add more tomato for a lighter version.

Storing & Freezing

• Refrigerate: Pasta alla zozzona is best enjoyed immediately. If you have leftovers, store them in the refrigerator for up to one day and reheat gently, knowing the sauce will change slightly.
• Freeze: I do not recommend freezing. Pasta zozzona doesn’t freeze well because the eggs and cream can separate and turn grainy when reheated.

FAQ'S

More Pasta Recipes to Try

• Creamy Garlic Pasta
• Roasted Tomato Pasta
• Creamy Italian Sausage Rigatoni
• Creamy Saffron Pasta

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📖 Recipe

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Pasta alla Zozzona

Pasta alla Zozzona is a rich Roman pasta made with sausage, guanciale, eggs, Pecorino Romano, and tomato, bringing together the best parts of carbonara and amatriciana in one bold, comforting dish.

Prep Time10 minutes mins

Cook Time19 minutes mins

Total Time29 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: pasta

Servings: 6 servings

Calories: 611kcal

Equipment

• 1 Cutting Board
• 1 Sharp Knife
• 1 Large Skillet
• 1 Large Pot
• 1 Collander

Ingredients

• 1 pound rigatoni or other short pasta like penne or fussili
• 1 Tablespoon extra-virgin olive oil
• 2 cups guanciale cut into cubes or strips, pancetta can be used
• 1 lb Italian sausages removed from their casings, I used a mild chicken sausage
• 1 small onion chopped I used Sweet onion, or use Vidalia, white, or a shallot
• ¼ cup white wine use a wine you would actually drink (not cooking wine)
• 24 ounce jar of passata or use tomato puree
• ½ cup freshly grated Pecorino Romano plus more for serving
• 3 large egg yolks
• 1 cup reserved starchy pasta water be sure to carefully scoop some out while pasta is boiling
• ½ teaspoon Sea salt more or less to your taste
• ½ teaspoon freshly ground black pepper more or less to your taste

Instructions

Boil

1. Bring a large pot of water to a rolling boil and salt it generously. (It should taste like the sea).

Crisp

1. Meanwhile, add the guanciale to a large pan over medium heat and cook until golden and crispy. Transfer the guanciale to a plate using a slotted spoon, and pour the rendered fat into a small bowl. Set aside.

Sauté

1. In the same pan, add the sausages and finely chopped onion. Cook until sausage is browned, breaking it into small pieces as it cooks. Add a small drizzle of olive oil only if the pan looks dry. Add back half of the guanciale and reserve the rest for topping later.

Deglaze

1. Pour in the white wine and let it simmer for 1–2 minutes so it reduces and cooks off the alcohol.

Simmer

1. Add the passata (tomato purée), bring to a gentle simmer, then lower to medium-low heat and let it cook for about 10 minutes until slightly thickened and rich.

Cook

1. While the sauce simmers, drop your pasta into the boiling water and cook until perfectly al dente. Reserve a cup of pasta water before draining.

Whisk

1. Add the egg yolks to a bowl and whisk. Stir in the Pecorino and a generous amount of freshly cracked black pepper until you get a thick, creamy paste.

Enrich

1. Add the reserved guanciale fat to the egg mixture and mix well. (If you’d rather skip this, loosen the mixture with a splash of pasta water instead.I did a combination of some guanciale fat and the starchy pasta water).

Combine

1. Remove the pan from the heat and let it cool for about 30–60 seconds to avoid scrambling the eggs. Add the cooked pasta directly to the pan and toss to coat. Pour in the egg yolk mixture and quickly mix until everything becomes glossy and creamy. Add a little pasta water if needed to loosen the sauce.

Season

1. Fold the crispy guanciale back into the pasta. Taste and adjust seasoning, keeping in mind the cheese and guanciale are already salty.

Finish

1. Serve immediately, topped with the reserved crispy guanciale, extra Pecorino Romano and crushed black pepper on top.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• This is a bold, rich Roman pasta. Don’t rush it. The flavor comes from layering, not shortcuts.
• Use short pasta like rigatoni, penne, or fusilli. The sauce clings better than it does to long pasta.
• Salt the pasta water well, but season the finished dish lightly. Guanciale and Pecorino are both salty, so you may need less sea salt than expected.
• Always use freshly ground black pepper. Pre-ground pepper flattens the flavor.
• Choose a dry white wine you would actually drink. Cooking wine will ruin the balance.
• Mild chicken sausage keeps the dish rich but not overwhelming. Spicy pork or chicken sausage works if you want more heat.
• Remove the pan from heat before adding the egg mixture. This step prevents scrambling and keeps the sauce creamy.
• Starchy pasta water is essential. It helps emulsify the eggs, cheese, and fat into a silky sauce. Add it gradually.
• Adding some reserved guanciale fat deepens the flavor. If you prefer it lighter, use more pasta water instead.
• Zozzona is best served immediately. It thickens quickly as it sits and loses its creamy texture.

Nutrition

Calories: 611kcal | Carbohydrates: 59g | Protein: 20g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 143mg | Sodium: 511mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

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