# Pasta alla Zozzona

Pasta alla Zozzona is a Roman pasta that combines a carbonara with amatriciana.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 160 gr pasta
- water
- salt
- 250 gr tomato
- 4 egg yolks
- 160 gr guanciale
- guanciale fat
- pepperoncino
- 200 gr artisanal sausage
- pecorino cheese
- black pepper

## Instructions

1. Remove the skin from the guanciale and cut it into lardons.
2. Cook the guanciale in a pan on a gas stove until crisp.
3. Remove the inside of a sausage, chop it well and cook in the same fat as the guanciale.
4. Strain to remove excess fat and add a little pepperoncino.
5. Liquify the canned peeled tomatoes and add them to the mixture.
6. Cook for ten minutes and add the guanciale.
7. Grate the pecorino cheese.
8. Separate the yolks from the whites and in a bowl mix them with the pecorino cheese and freshly ground black pepper to form a yellow paste.
9. Cook the pasta al dente in salted water.
10. Add the pasta to the sauce with a little of the cooking water and mix well.
11. Finally, off the heat, taking advantage of the residual heat, add the egg yolk cream and mix until the pasta thickens.
12. Plate the pasta as a base with plenty of sauce on top.
13. Add some more guanciale, pecorino and pepper.

## Equipment

- gas stove
- pan
- bowl

## Tips

- If you heat the pasta too much, the egg will cook.
- Use cooking water to get the perfect texture.

## Source

- Original video: https://www.instagram.com/reel/DJmXNBgCW8Z/?igsh=MWtiMDc5c3R4cGliZw==
- Recipe page: https://www.cliprecipe.com/recipe/0abf5e75-c14b-4369-908c-d922d05e229b
- Extracted: 2025-05-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt