Pasta alla Zozzona | Authentic Roman Dish

Ciao! After a long day, there's nothing better than a quick and easy dinner. Today, I'm sharing my recipe for Pasta alla Zozzona, a delicious and hearty Roman pasta dish. This dish is a distant cousin of carbonara but even more indulgent, combining pancetta, eggs, and plum tomatoes for a rich, flavorful meal. Follow along to learn how to make this authentic Italian pasta in no time!

Key Chapters
00:00 - Introduction & Ingredients Overview
01:31 - Cooking the Pancetta and Onion
02:01 - Cooking the Pasta
02:12 - Making the Tomato Sauce
03:09 - Combining & Final Touches

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Ingredients
Pasta: 300g gigantoni (or rigatoni)
Pancetta: 160g (guanciale can be used as an alternative)
Eggs: 3 large, fresh eggs (yolks only)
Onion: 1 medium, chopped
Plum Tomatoes: 1 can (400g), crushed
White Wine: 1/4 glass (dry)
Cheese: Pecorino Romano or Parmesan, grated
Olive Oil: 4 tablespoons
Salt: To taste
Black Pepper: Freshly ground, to taste

Cooking Instructions

Prepare the Ingredients:

Chop the onion and pancetta. Separate the egg yolks from the whites (save the whites for another recipe).

Cook the Pancetta and Onion:
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion to the cold oil.
Once the onion starts to sizzle, add the pancetta. Cook for a couple of minutes until the pancetta is crispy.

Add the Wine:
Pour in the dry white wine and let it simmer until the alcohol evaporates.

Add the Tomatoes:
Add the crushed plum tomatoes to the pan. Stir well and let it cook on medium heat, allowing the flavors to meld together.

Cook the Pasta:
In a large pot of boiling salted water, cook the gigantoni (or rigatoni) until al dente. Stir occasionally to prevent sticking.

Combine Pasta and Sauce:
Drain the pasta. Add the pasta to the pan with the tomato and pancetta sauce. Toss well to coat the pasta evenly.

Add the Egg Yolks:
Quickly stir in the egg yolks, mixing thoroughly to create a creamy sauce. If needed, add a little reserved pasta water to reach the desired consistency.

Season and Serve:
Season with olive oil and grated Pecorino Romano or Parmesan cheese. Give it a final toss to combine all the flavors.

By following these steps, you'll have a delicious and authentic Pasta alla Zozzona ready to enjoy in no time. Buon appetito!

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