Secret Roman Pasta
Pasta alla Zozzona is a rich, indulgent Roman dish that combines elements of four classic Italian sauces: carbonara, amatriciana, cacio e pepe, and ragù. "Zozzona" loosely translates to "dirty" or "messy," reflecting its bold, rustic flavors.
To make it, sauté guanciale (or pancetta) until crispy. Add Italian sausage, crumbled and browned. Stir in crushed tomatoes and simmer. Separately, cook rigatoni until al dente.
In a bowl, whisk egg yolks with grated Pecorino Romano and black pepper. Combine pasta with the sausage-tomato mixture, then remove from heat and quickly mix in the egg-cheese blend to create a creamy coating without scrambling.
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