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Pasta alla Zozzona, The Authentic Italian Recipe

Pasta alla Zozzona is a typical Roman pasta dish prepared with sausage, guanciale, pecorino, eggs and tomato pulp. Here is the recipe!
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Pasta alla Zozzona, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 15 minutes
  • Cook 15 minutes
  • Servings 4 people

Pasta alla Zozzona is a traditional Italian dish that hails from the Lazio region of Italy, which is located in the central part of the country and includes the capital city of Rome. This pasta dish encapsulates all the flavors that represent the capital and, more generally, the Latial Cuisine: as you’ll see, Pasta alla Zozzona is made with the star ingredients of recipes such as the Spaghetti alla Carbonara, the Spaghetti all’Amatriciana and the Spaghetti Cacio e Pepe and are all combined to bring to life a mouthwatering new dish.

Pasta alla Zozzona is a hearty and satisfying dish characterized by the use of simple ingredients and perfect for any occasion, whether you are cooking for a family dinner or a special event. The name “zozzona” translates to “dirty” or “messy,” which refers to the rustic and unrefined nature of the dish.

The key ingredients in pasta alla zozzona are pasta, pork, and crushed tomatoes. The type of pasta used in this dish can vary, but it is typically a short, sturdy shape that can hold up well to the rich sauce and chunks of meat. The pork used can also vary, but it is typically a combination of sausage, pancetta, and guanciale (pork jowl). The tomato sauce is made from crushed tomatoes.

To prepare pasta alla zozzona, the meat is first cooked in a pan until it is crispy and browned. The tomato sauce is then added to the pan, and everything is simmered together to allow the flavors to meld. Meanwhile, the pasta is cooked until al dente, or firm to the bite, and then added to the pan with the sauce and meat. The pasta is tossed together with the sauce until everything is well combined and heated through.


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  1. To prepare Pasta alla Zozzona, start by putting the pasta to cook in plenty of salted water for the time indicated on the package. In fact, for the perfect success of the dish, the pasta will have to be al dente.

  2. In the meantime, slice the cured pork jowl to about half an inch thick and cut it into cubes. Then remove the casing from the sausage and cut it into chunks. In a skillet, heat a tablespoon of oil and brown the sausage and bacon, then add the crushed tomatoes and fresh basil. Let it cook 10 minutes.

  3. Aside, in a small bowl, beat the egg yolks with the pecorino cheese and a generous grinding of pepper until you have a sort of cream. Add half a ladleful of the pasta cooking water to make it creamier, stir and keep it aside.

  4. When the pasta is cooked, drain it with a skimmer directly into the sauce. Stir quickly and add the egg yolk cream as well, stirring in the remaining pecorino cheese at the end. Distribute to plates, decorating with freshly ground pepper and with grated Pecorino Romano cheese, which adds a salty and tangy flavor to the dish.

    Ricetta Pasta Alla Zozzona


Like all traditional dishes, there are many variations for Pasta alla Zozzona. There are those who omit the sausage using only cured pork jowl and those who replace pecorino cheese with Parmigiano. The choice is yours!


To make an even better Pasta alla Zozzona, choose raw materials of the highest quality.


Pasta alla Zozzona will keep in the refrigerator in an airtight container for up to a day. To reheat it, you can opt for the microwave or directly in a pan, adding a drizzle of oil.