Pasta alla zozzona: the Roman recipe that has conquered the States!

We can define pasta alla zozzona as a richer version of carbonara or, more simply, as a delicious pasta with sausage!

The name says it all: pasta alla zozzona is one of those first courses that seem to have been born by chance, no one knows exactly how, and that are based on an improbable combination of ingredients . In fact, who could ever think of adding to a pasta with sausage not only the guanciale, but also some egg yolks ?

Perhaps the people of Lazio, the parents of this dish which has absolutely nothing light about it, given that some ingredients are taken from carbonara pasta, such as bacon , pecorino and egg . Enriching and making this monument of Italian cuisine better was certainly not easy, but tomato and sausage have succeeded. Let's see together the recipe for pasta alla zozzona which, we don't know if you know it, was also promoted and praised by the New York Times Cooking in July 2022.

How to prepare pasta alla zozzona

Despite the quantity of ingredients and calories, this first course is actually very simple to prepare.

1. To prepare the pasta alla zozzona, start by removing the casing from the sausage. Then crumble it with your hands and cook it in a pan with a drizzle of oil for 5 minutes.

2. Then add the bacon cut into matchsticks and cook for another 10-15 minutes over low heat, stirring occasionally.

3. Lastly, add the washed and quartered cherry tomatoes and a pinch of salt .

4. At this point, cook the pasta in plenty of salted water for the time indicated on the package.

5. On the side, mix the yolks with the pecorino and keep them aside.

6. When the pasta is ready, drain it, reserving a few tablespoons of the cooking water .

7. Add it to the sauce in the pan then pour the cream and egg yolks , mixing well. If necessary, adjust the consistency with the water kept aside before distributing on plates and complete with a grind of black pepper .

Your pasta alla zozzona will conquer everyone's palates, young and old!

If you liked the recipe for pasta alla zozzona, discover the video of the preparation .

storage

This first course, rich and delicious, should be eaten at the moment immediately after having combined the pasta with the sauce. If you can't finish it, however, you can try to keep it for up to 1 day in the refrigerator in a container with an airtight lid. We do not recommend freezing in the freezer.

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