Pasta alla Zozzona is a Roman pasta dish made with rigatoni, guanciale, pork sausage, tomatoes, egg yolks, and Pecorino Romano. The egg and cheese mixture is added off the heat for a rich, creamy finish.
Cut the guanciale into even strips. Remove the casing from the sausage and break the meat into coarse pieces.
Meanwhile, bring a large pot of water to a boil for the pasta and season it with salt once it reaches a full boil.
Place the guanciale in a cold large skillet or sauté pan, then set it over medium-low heat. Let it heat gradually for a few minutes so the fat begins to render naturally.
Add the crumbled sausage and continue cooking over medium-low heat for about 15 minutes, stirring occasionally, until the guanciale is nicely browned and the sausage has developed some color.
The fat rendered from the guanciale provides enough for the base of the sauce, so there is no need to add olive oil.
Add the canned cherry tomatoes directly to the pan and gently crush them with a spoon.
Stir well to incorporate the flavorful browned bits from the bottom of the pan. Cover and cook over medium-low heat for about 10 minutes, until the tomatoes have reduced slightly and combined with the guanciale and sausage.
Place the 4 egg yolks in a bowl and add 60 g Pecorino Romano.
Mix with a fork or whisk until you have a thick, even mixture. It does not need to be loose at this stage; its consistency will be adjusted later with pasta cooking water.
Cook the rigatoni until al dente, reserving at least 250 ml of pasta cooking water before draining.
Add a small amount of pasta cooking water to the egg yolk and Pecorino mixture, stirring immediately. Add it gradually until the mixture becomes looser but remains creamy.
Transfer the drained rigatoni directly to the pan with the guanciale, sausage, and tomato sauce.
Toss for about 1 minute, making sure the sauce coats the pasta evenly. If the pan looks too dry, add a small amount of the reserved pasta water.
Turn off the heat and move the pan away from the burner. If the pan is still extremely hot, wait a few seconds before continuing.
Pour the egg yolk and Pecorino mixture over the rigatoni and immediately toss vigorously.
Continue tossing for 1–2 minutes, adding a little reserved pasta water at a time if necessary, until the sauce becomes creamy and evenly coats the pasta.
Add the remaining 40 g Pecorino Romano and continue tossing. If the sauce becomes too thick, loosen it with another small amount of pasta water.
Serve the Pasta alla Zozzona immediately, while the sauce is still creamy.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Temperature control is essential when finishing the pasta. Add the egg yolk and Pecorino mixture only after removing the pan from the heat. If the pan is still extremely hot, wait a few seconds before adding it. The goal is to create a creamy sauce without scrambling the egg yolks.
Add the pasta water gradually. The amount needed will vary depending on the pasta and the consistency of the sauce. Add only a little at a time until the sauce clings to the rigatoni without becoming watery.
Salt the pasta water moderately. Guanciale and Pecorino Romano are already quite salty, so avoid adding too much salt at the beginning.
Serve Pasta alla Zozzona as soon as it is ready. As it sits, the egg yolk and Pecorino sauce thickens and gradually loses the creamy consistency achieved during tossing.