Pasta Alla Zazonna (Dirty Pasta)

Introduction

Name: Pasta alla Zazonna (Dirty Pasta)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 5 oz guanciale, cut into 1/4 inch cubes; 5 oz sweet Italian uncased sausage, cut into 1 inch pieces; ½ cup onion, finely chopped; ¾ cup passata; ½ cup Pecorino Raman; 2 large egg yolks; ¼ tsp freshly ground black pepper; 8 oz rigatoni or large tube shaped pasta

Pasta alla zazonna translates into “dirty pasta” and I’m still not sure if that is because of the addition of sausage or because it’s decadence makes you feel the need to visit a church in the morning and confess your sins. The dish is made for the senses. Slightly sweet, salty, unctuous, silky, and satisfying, it reminds me of the Rome I fell in love with.

Read the Story Behind the Recipe

Entree | Italian | Pasta

Recipe

Yields4 ServingsDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

5 oz guanciale, cut into 1/4 inch cubes

5 oz sweet Italian uncased sausage, cut into 1 inch pieces

½ cup onion, finely chopped

¾ cup passata

½ cup Pecorino Raman

2 large egg yolks

¼ tsp freshly ground black pepper

8 oz rigatoni or large tube shaped pasta

Directions

Boil salted water for pasta

In a skillet over medium heat add guanciale and sauté about six minutes until the fat is rendered and the guanciale is browned

Add onion and sausage to the pan and break up sausage with the back of a spoon

Cook until the sausage is no longer pink

Add passata to the pan and simmer

Add the pasta to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta water

Return drained pasta to pot and stir in the sausage mixture until the pasta is well coated

In a bowl whisk the egg yolks with the Pecorino and black pepper

Slowly whisk in 1/4 cup of the saved pasta water to temper the egg mixture

Remove pan from heat and stir in the yolk/cheese mixture. Stir until the sauce is thickened and glossy

Top with more Pecorino and serve