# pasta alla zozzona

Pasta alla zozzona is an Italian recipe that fuses carbonara with amatriciana.

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

## Ingredients

- 320 g rigatoni pasta
- 250 g fresh sausage
- 200 g guanciale
- 60 g Pecorino cheese
- 4 egg yolks
- 390 g sieved tomato
- olive oil
- salt
- ground black pepper
- 0.5 onion
- white wine
- cooking water

## Instructions

1. Cut off the rind from the guanciale and leave the curing part.
2. Cut the guanciale into squares and leave it to sweat over very low heat.
3. Remove the skin from the sausage.
4. Add the sausage to the crispy guanciale.
5. Cut the onion and poach it in the rendered fat.
6. Deglaze with white wine.
7. Add the tomato sauce.
8. Cook the pasta.
9. Prepare the carbonara cream with egg yolk, pecorino cheese, and black pepper, and help with a little pasta cooking water.
10. Add the pasta directly to the sauce with some cooking water.
11. Add the meats and pecorino cheese.
12. With the heat off, add the carbonara cream.

## Tips

- Add more meat, pecorino cheese, and black pepper before serving.
- Use a pasta of quality for the best result.
- Pasta alla zozzona will take away all the evils.

## Source

- Original video: https://www.instagram.com/reel/DHB_afaAW36/?igsh=MW0wZGprYWtlZnI5dw==
- Recipe page: https://www.cliprecipe.com/recipe/a8cb25e6-467c-43ca-b0be-8dd559b888f2
- Extracted: 2025-05-29

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