Pasta alla zozzona: the recipe for a typical entry of Lazio cuisine

ingredients
  • Tomato puree
    500 ml
    • 21 kcal

  • Rigatoni
    350 grams

  • Sausage


    250 grams
    • 43 kcal
  • jowls
    200 grams
    • 655 kcal

  • Roman pecorino
    80 grams

  • Yellows


    4
    • 0 kcal
  • Chopped onion
    2 tbsp
    • 26 kcal

  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt


    to taste
    • 21 kcal
  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

The zozzona pasta it’s a first typical of Tradition of Lazio. It is a mediocre preparation, but really rich in flavor, made with tomato, bacon, sausage, eggs and pecorino. The main ingredients of this recipe make it the perfect synthesis of the most famous dishes of Roman cuisine, namely cacio e pepe, amatriciana and carbonara.

Of easy execution, just cook the tomato sauce with an onion, bacon and sausage base; once the pasta has been drained al dente, it is soaked in the sauce and finally creamed on the fire with a cream made from egg yolks and grated pecorino romano, for a enveloping end result and nice, perfect for any occasion. Pasta alla zozzona is a real treat for the palate, an ideal dish for those who love robust and decisive flavors.

As tradition dictates, we have used i rigatoni, but if you wish, you can substitute them with another form of short pasta of your choice. You can also risk a few small variations, replacing the passata with fresh or canned tomatoes; you can omit the sausage or bacon, or use the Bacon. There are also those who mix the cooking sauce with red wine or those who replace the pecorino with Parmesan cheese, for a more delicate taste.

Find out how to prepare this delicious typical dish by following our simple recipe step by step.

How to prepare alla zozzona pasta

Pasta alla zozzona the recipe for a typical entry of

In a large pan, pour a drizzle of oil and brown the chopped onion for just 1 minute (1).

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Add the bacon cut into cubes (2).

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When the fatty part begins to become transparent, add the peeled and peeled sausage (3).

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Cook everything over high heat, bringing the sausage to a light browning (4).

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Pour in the tomato puree (5).

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Mix (6) and season with salt.

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Cook the sauce for about 30 minutes, over low heat, stirring occasionally (7).

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Meanwhile, bring a large amount of lightly salted water to a boil and boil the rigatoni. In a bowl put the egg yolks (8).

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Add the grated pecorino romano and mix vigorously with a fork (9).

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To make the sauce more fluid and creamy, add a tablespoon or two of the cooking water, hot but not boiling (10).

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Drain the rigatoni al dente and transfer them to the pan with the sauce (11).

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Stir and sauté for a few moments to flavor them (12).

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Remove the pan from the heat, add the egg and the pecorino cream (13) and mix again.

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Flavored with freshly ground pepper (14).

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Cream well (15).

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Serve and serve (16).

storage

Alla zozzona pasta should be eaten hot and on the spot. Storage or freezing is not recommended.

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