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MEZZI RIGATONI ALLA ZOZZONA
Main dishes

MEZZI RIGATONI ALLA ZOZZONA

MEZZI RIGATONI ALLA ZOZZONA

What do you get when you cross an amatriciana with a carbonara and cacio e pepe? Pasta alla zozzona of course! This sauce is the perfect mix of these 3 classic Roman sauces. You don’t see much of it here but it’s served a lot in Rome’s trattorias and is a popular one in the Lazio, the Italian province my mom comes from. It’s almost always made with rigatoni, a very Roman pasta shape.

Preparation 20
Cooking time 20
Portions 4-6

Ingredients

Preparation

  1. In a medium-sized bowl, beat together the eggs, about half the quantity of each cheese and some black pepper.
  2. In a large pan, heat the olive oil over medium heat. Add the pancetta and cook for about 8 minutes, stirring often, until golden brown.
  3. Add the sausage to the pancetta and cook, tossing occasionally, until lightly browned, about 5 minutes.
  4. Add the onion and cook for about 5-7 minutes.
  5. Add the sauce and let simmer.
  6. In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of the starchy cooking water.
  7. Add the drained pasta to the sauce and toss vigorously to coat. Add the reserved pasta water and cook until the sauce coats the pasta, about 2 minutes.
  8. Remove from the heat and add egg yolk mixture. Stir and toss rapidly until well combined, about 1 minute.
  9. Season with black pepper and serve topped with the remaining cheeses.
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