Pasta alla Zozzona

GialloZafferano’s selected pasta alla zozzona combines rigatoni with guanciale, pork sausage, canned cherry tomatoes and a creamy egg-yolk and Pecorino-Romano finish. The source presents this rich mixture within the Roman pasta tradition.

The guanciale is sliced into strips and the sausage casing is removed before the meat is cut into pieces. Both meats brown together in a little extra-virgin olive oil.

Canned cherry tomatoes join the browned meats and cook under a lid. Separately, egg yolks and grated Pecorino-Romano are mixed into a smooth cream.

The rigatoni cook in salted water, and a ladle of their cooking water loosens the yolk-and-cheese mixture. Drained pasta joins the meat-and-tomato sauce before the pan leaves the heat.

The egg-yolk cream is mixed through off the heat, followed by a separate final portion of Pecorino-Romano. This selected version uses both meats together; the source’s one-meat, red-wine and Parmigiano alternatives describe other versions.