Description
Hearty Roman classic Pasta alla Zozzona blends creamy richness with bold pancetta and sausage, creating a robust flavor profile. Comfort meets culinary tradition in this indulgent dish you’ll savor with every satisfying bite.
Ingredients
Scale
Main Protein Ingredients:
- 1 lb (454 g) Italian sausage (casing removed)
- 3/4 cup (120 g) pancetta (cut into small pieces)
Pasta and Dairy Ingredients:
- 1 lb (454 g) rigatoni pasta
- 2 egg yolks
- 1 cup (100 g) Pecorino Romano (grated)
Sauce and Seasoning Ingredients:
- 2 cups (480 ml) tomato sauce or passata
- 1 tablespoon (15 ml) olive oil (optional, if needed)
- 1 sprig fresh basil
- Salt (to taste)
- Black pepper (to taste)
- Fresh basil (for garnish)
- Extra cheese (for garnish)
Instructions
- Render the pancetta in a spacious Dutch oven over medium heat, developing a golden, crispy texture. Extract the pancetta with a slotted utensil, preserving the flavorful rendered fat.
- Augment the pan with olive oil if necessary. Crumble and sear the Italian sausage over medium-high temperature, ensuring thorough browning and fragmentation.
- Introduce tomato sauce into the meat-infused pan, incorporating a fresh basil sprig. Allow the mixture to gently simmer, developing depth and melding flavors for approximately 15-20 minutes. Calibrate seasoning to taste.
- Immerse rigatoni in generously salted boiling water, following package guidance. Capture a portion of starchy pasta water before draining the noodles completely.
- Transport the drained pasta directly into the robust sauce, meticulously coating each rigatoni with the rich, meaty essence.
- Construct a creamy emulsion by whisking egg yolks with Pecorino Romano in a separate vessel. Gradually incorporate lukewarm pasta water, creating a smooth, silky mixture.
- Transition the pot off direct heat. Fold the egg and cheese mixture into the pasta, integrating the reserved pancetta for enhanced complexity and texture.
- Transfer to serving plates, embellishing with additional Pecorino Romano and delicate fresh basil leaves for a vibrant finishing touch.
Notes
- Pancetta Crispiness: Slowly render the fat to achieve a golden, crispy texture without burning, which unlocks deep, rich flavor profiles in the dish.
- Sausage Browning Technique: Break the sausage into small, uneven pieces while cooking to create varied textures and maximize caramelization for enhanced taste.
- Sauce Simmering Secret: Allow the tomato sauce to develop depth by simmering gently, which concentrates flavors and creates a more luxurious base.
- Pasta Water Magic: Reserve and use pasta water as a secret weapon to help create a silky, emulsified sauce that perfectly coats each pasta strand.
- Egg Mixture Precision: Temper the egg yolks carefully by slowly adding warm pasta water to prevent scrambling, ensuring a smooth, creamy sauce.
- Dietary Adaptations: Swap pork products with plant-based alternatives like mushroom sausage or tempeh for vegetarian options, maintaining the recipe’s rich flavor profile.
- Temperature Control: Remove the pot from heat before adding egg mixture to prevent curdling and maintain a luxurious, glossy sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg