Pasta alla Zozzona means “dirty pasta.” It’s Rome’s greatest hits all in one bowl. Guanciale. Eggs. Pecorino. Tomato. Sausage. Creamy. Spicy. Savory. Like Carbonara and Amatriciana had a beautiful, messy baby.
Step-by-Step Instructions
Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
Cook Guanciale & Sausage
In a large skillet over medium heat, cook guanciale until crispy (5 minutes). Add sausage, breaking it up. Cook until browned (5 minutes). Remove excess fat if desired.
Make the Sauce
Add passata and red pepper flakes to the skillet. Simmer 5 minutes.
Temper the Eggs
In a bowl, whisk egg yolks, Pecorino, and black pepper.
Combine
Add drained pasta to the skillet. Toss to coat. Remove from heat. Let cool 30 seconds (so eggs don’t scramble).
Pour in egg-cheese mixture. Stir vigorously, adding reserved pasta water a little at a time, until creamy and glossy.
Serve
Serve immediately with extra Pecorino and fresh herbs. Dirty. Creamy. Roman perfection.
Summary
Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
Yield: 4 servings | Difficulty: Medium (tempering eggs)
Storage Notes
Best fresh. This pasta doesn’t reheat well — eggs can separate and sauce breaks. Make only what you’ll eat immediately. Leftovers? Eat cold or reheat very gently in a skillet with a splash of water.
