🍝 Rigatoni alla Zozzona
Rigatoni alla zozzona is a modern Roman pasta that combines the city's classics in one pan: crisp guanciale and sausage, a tomato sauce like amatriciana, and an egg-and-pecorino finish like carbonara. The result is glossy, salty and very rich, with chunks of meat clinging to the ridged rigatoni. It is served immediately with extra pecorino and black pepper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g rigatoni
- 100 g guanciale, cut into strips
- 150 g sausage, casing removed
- 200 g crushed tomatoes
- 2 eggs
- 50 g pecorino, grated
- Black pepper
Method
- Cook the guanciale in a dry pan until crisp, then add the crumbled sausage and brown it.
- Add the tomatoes and simmer for 10 minutes.
- Whisk the eggs with most of the pecorino and plenty of pepper.
- Boil the rigatoni until al dente, drain and add to the sauce off the heat.
- Stir in the egg mixture quickly with a splash of pasta water until creamy, then serve with the remaining pecorino.
How to make it lighter
- Pour off most of the fat rendered from the guanciale before adding the sausage.
- Use 1 egg plus 1 egg white to keep the creaminess with less fat.
- Keep the portion to about 250 g and add a side of steamed vegetables.
History
Zozzona is Roman slang meaning roughly 'the dirty one', a nod to how indulgent the dish is. It is a recent trattoria creation rather than a historic recipe, and has become popular in Rome over the last few decades.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →