Pasta alla Zozzona Recipe: Rome's Richest Pasta Dish

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. Pasta alla zozzona sits at the top of Rome's pasta canon — richer than carbonara, bolder than amatriciana. For the rest of the table, pane ripieno (stuffed Italian bread) makes a perfect starter, and calabrese pizza turns the evening into a proper southern Italian feast. If you want to stay in the pasta family, Nonna's tagliatelle al ragù and guanciale & pea pasta are the natural companions. When the occasion calls for something truly special to open with, lobster ravioli sets an unforgettable tone. A glass of Gratsi Rosé cuts the richness beautifully.

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

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.

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

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

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

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.

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!