Pasta alla Zozzona

This pasta doesn’t play fair. It’s rich, saucy, and bursting with the bold flavors of Rome. Every bite is a little messy, a little indulgent, and completely irresistible, just like the Eternal City itself.

STEP 1

Heat a pan over low heat. Slowly render the guanciale until crispy. Remove and set aside, keeping the flavorful fat in the pan.

STEP 2

In the same pan, sauté the onions and sausage over medium heat. If needed, drizzle in a little extra virgin olive oil. Cook until the sausage is mostly browned.

STEP 3

Pour in the passata and let it simmer gently, allowing the flavors to meld together.

STEP 4

Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni until al dente.

STEP 5

In a separate dry bowl, whisk together the egg yolks, Pecorino Romano, and black pepper, to create a thick paste. Set aside.

STEP 6

Transfer the drained pasta to the sausage and onion pan off the heat. Stir in the egg paste mixture, mixing quickly to create a creamy sauce. If needed, add a splash of pasta water to loosen the sauce. Fold in the crispy guanciale for the final touch.

STEP 7

Plate the pasta, top with extra Pecorino Romano and a crack of black pepper. Serve immediately and savor this Roman classic.

Perfectly paired with a glass of Gratsi Red, Pasta alla Zozzona is irresistible! Buon Appetito!