Traditional recipes

Pasta alla zozzona

Pasta alla zozzona

Pasta alla zozzona recipe from of 22-11-2019

There pasta alla zozzona is a recipe of Lazio cuisine and which incorporates some elements of carbonara and amatriciana evolving into a completely new recipe. So bacon, egg yolks, pecorino and cherry tomatoes, but also sausage, combine and blend in an unusual and decidedly not light but certainly rich in flavor combination. The name itself, pasta alla zozzona, wants to indicate a fusion dish with a flood of flavors, a symbol of abundance and richness of taste.
In short, I had never eaten it, but I must say that it was definitely worth it! Do not tell you my husband, and my friends who have tasted the dish ... cheers to die ahhauhauh; P


How to make pasta alla zozzona

First, remove the sausage from the casing, crumble it and cook it in a pan with a little oil.

Cut the bacon into strips and add it to the sausage and let it brown and melt for at least 10-15 minutes, then add the tomatoes and cook for another ten minutes, over medium-low heat, stirring occasionally.

Meanwhile, work the egg yolks with the pecorino and cook the pasta.

Drain the pasta al dente keeping a little cooking water.
Add the pasta to the sauce, add the cream of egg yolks and a little cooking water to help you mix better.
Season with salt and, if you like, also pepper.

Pasta alla zozzona is ready, you just have to put it on a plate and serve it immediately!

Pasta alla zozzona: the recipe for the simple first course of Roman cuisine

Pasta alla zozzona is a rich first course typical of Roman cuisine, in particular of the Roman castles. Its name says it all about this dish: a poor recipe but definitely rich in flavor based on bacon, egg yolk and cherry tomatoes. Pasta alla zozzona brings together all the great classics of Roman cuisine: the gricia and the bacon and egg passing through the inimitable tomato and bacon: "zozzona" in this sense does not mean dirty but just "rich"! Like all dishes of peasant origin, pasta alla zozzona is also quick and easy to prepare and the result is guaranteed. Do you already have your mouth watering? What are you waiting for? Follow the recipe!


To prepare the zozzona pasta, start by cutting the bacon or bacon into cubes or thin slices.

In a large pan, brown the onion with the bacon or bacon in extra virgin olive oil.

Add the skinned and crumbled sausages.

As soon as the sausages are a little cooked, add the tomato sauce and diced tomatoes.

Add the salt and cook the sauce for about 20 minutes.

Put the egg yolks on a plate, beat them with a fork, add three tablespoons of pecorino cheese, a sprinkle of pepper.

Cook the pasta in abundant salted water,

Drain the pasta, put it in the pan with the sauce, add the egg yolks with the pecorino, whisk everything well and add more pecorino.

Serve the hot and steaming pasta alla zozzona, you will feel that good, the creamy, rich and tasty sauce makes it a crazy first course!

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Pasta alla zozzona

There pasta alla zozzona it is a rich first course of traditional and popular Roman cuisine. A prescription easy in the proceedings, which brings together simple ingredients but substantial giving life to a real riot of flavors. Under the banner of conviviality.

  • 360 g of rigatoni
  • 250 g of sausage
  • 200 g of bacon into strips
  • 3 yolks
  • 3 tablespoons of grated pecorino romano
  • 1 onion
  • 350 g of canned cherry tomatoes
  • olive oil
  • salt
  • pepper

There pasta alla zozzona it is hearty and rustic first course typical of the Roman tradition. Very rich in taste, it is a pasta to be proposed on any convivial and informal occasion.

A specialty perhaps less known than other cornerstones of Lazio cuisine that are now considered national classics, such as Spaghetti alla carbonara or Bucatini all'amatriciana, but which definitely deserves to be discovered.

The process for making it is easy: the juice that characterizes the recipe is prepared by browning jowls And sausage with the fried onion, add the Cherry tomatoes and cook. When it comes to seasoning pasta, generally rigatoni cooked al dente, add a cream of egg yolks beaten with pecorino romano grated, salt and pepper. This last operation must be strictly carried out away from the fire to avoid the omelette effect.

Finally the pasta alla zozzona it is served on the table with other pecorino: a true explosion of flavors and calories, to be enjoyed with a glass of Castelli wine.


For pasta:

Rigatoni 200 gr

White onion 12

Bacon 100 gr

Sausage 1

Pachino tomatoes 3

Egg yolk 1

Cream 1 tablespoon

Pecorino cheese 80 g

Fine salt q.s.

black pepper q.s.

Dried chilli q.s.

Extra virgin olive oil q.s.

Are you missing any ingredients?

Pasta alla zozzona, the best of the three first Romans par excellence in a single dish

Do you know how pasta alla zozzona is made? Know that it is the perfect fusion of the three pillars of the first courses of the Roman tradition.

bacon and egg, tomato and bacon And cheese and pepper, the three pillars of the Roman cuisine they were useful!

Everyone has their favorite but what would you say if you could eat all three together? No, we are not offering you a total of 250g of pasta and at all light, rather a single dish that is nothing short of special, capable of condensing in itself the best sides of each of these historic dishes.

E & # 8217 la pasta alla zozzona, a lesser known dish perhaps but greedy cubed. Let's find out how to prepare it together. [caption align = "alignleft"] Photo from pinterest [/ caption] Let's start preparing the sauce cutting bacon into banners and removing the sausage from its casing to reduce it to small pieces. We toss everything in a pan with a drizzle of oil for about 15 minutes. [Caption align = "alignleft"] (Adobestock photo) [/ caption] When everything is well browned add the cherry tomatoes and let it go for another 10 minutes. Meanwhile in a bowl pour the egg yolks together with 60 g of pecorino romano grated and beat carefully until a very thick cream is formed. [caption align = "alignleft"] Photo from Pinterest @LaCucinaItaliana [/ caption] Meanwhile, let's cook the pasta and use a ladle of cooking water in the cream with egg yolks and Pecorino to give it a more creamy and less compact consistency. Drain the pasta and toss it in the sauce and then turn off the heat and add the egg and pecorino cream. We serve with an extra sprinkling of pecorino.


Ingredients for 4/5 people:

400 gr Rigatoni
200 gr of peeled tomatoes
100 gr of bacon cut into slices and then into fillets
1 crumbled sausage
1/2 onion, thinly sliced
2 egg yolks
pecorino romano
pepper, salt and extra virgin olive oil

Probably the least known dish of the Roman tradition rich in seasoning and flavor. Alla Zozzona because in tradition everything that was left of the previous days was put into it, so as not to throw anything away. A recovery dish like so many that have contributed to the greatness of Italian cuisine.

In a large pan, put a drizzle of oil and the onion and let it go over low heat. When the onion begins to become transparent (add a little water to prevent it from burning) raise the heat and add the sausage and the bacon and let it go until the bacon becomes crispy. At this point we remove it from the pan and with a knife we ​​make it into small pieces and set it aside.
Add the tomato and let it shrink for about ten minutes.
Separately, in the meantime, mix the egg yolks with the pecorino and a little pepper and cook the pasta in plenty of salted water. little.
When the pasta is almost cooked, drain it (do not throw away all the cooking water) and pour it into the pan with the sauce and cook it almost by adding a little cooking water if needed.
Sauté the pasta well during cooking so that all the flavors blend well.
This is the time to taste and see if there is a need to add salt but, let's remember, we still have to add the pecorino and the bacon then. attention !
We turn off the heat but continue to sauté for a while and at that point add the eggs with the pecorino, continuing to sauté and turn the pasta with a spoon.
All that remains is to serve and add a handful of bacon and a nice grated pecorino.

Pasta alla zozzona: a delicious recipe

We assure you that your palate and stomach will thank you, buy the mood. This dish will be able to bring everyone together, even those who usually consume only light dishes. You will see that after tasting them your guests will even bow to you!

Pasta alla zozzona

Sonia Peronaci prepares a Lazio first course, it is pasta alla zozzona! Bacon, sausage, tomato, egg yolks, pecorino ... recipe? Here she is!

Difficulty: Easy

Time: 60 & # 039

Low cost


Finely chop the onion and let it dry (without letting it brown) in a pan with extra virgin olive oil over low heat for about ten minutes. Meanwhile, cut the bacon into strips, remove the casing from the sausage and crumble it. When the onion is soft, add the bacon, let its fat become transparent and then add the sausage.

Brown everything until the sausage is cooked. Add the tomato puree, salt and pepper and cook the sauce until it thickens. When the sauce is ready, boil the rigatoni in abundant salted water, drain them al dente and put them in the saucepan with the sauce, mix well and turn off the heat.

In a separate bowl, beat the egg yolks together with the pecorino and pepper to create a cream that will be used to whisk the rigatoni and, to make it more fluid, add a little cooking water from the pasta. Add the egg yolks mixture to the pasta, and mix it all into a tasty cream. Serve your pasta alla zozzona very hot.

Pasta alla zozzona original Roman recipe

Rigatoni alla zozzona are one of the lesser-known pastas of Roman cuisine and among those that best express the concept of Romanism and authenticity. It is a really simple recipe but at the same time caloric: in some ways it recalls gricia but also at least carbonara and amatriciana. In short, it is the combination of different types of pasta that make it a superlative.

The word zozzona is also typically Roman: "Dirty" in addition to dirty, which is the most obvious meaning attributed to this word, it is also used to indicate something particularly rich, full of any rubbish precisely.

This is why pasta alla zozzona represents the perfect combination of pleasure and transgression and that is why, if you find it at a restaurant, you can't help but order it and if you prepare it at home, you can't do without it. to love her.

Someone talks about pasta alla zozzona as pasta seasoned with sausage and peas but in reality this pasta was created to use all the ingredients you had at home and avoid them from going bad, not surprisingly, it contains all the ingredients of the other pastas mentioned above, just mixed by virtue of no waste.

Just as it happens for carbonara, the presence of the egg could give life to a compound similar to an omelette and this is why the pasta must always be creamed with the heat off so that the egg cools only with the heat of the pan without cook.

This is the recipe for making rigatoni alla zozzona at home.