Cooking · Eating

Pasta alla Zozzona – only for the dirty ones

Welcome back to my little corner of the internet!

Today I wanted to share a recipe that by looking at it, by seeing the ingredients, you may as well think your kid decided to make you dinner, but it is an actual recipe! So, if your kid actually did this, you might consider culinary school as a career for the little Gordon Ramsay.

Pasta alla Zozzona is a dish traditionally from the Roman cuisine. You might be familiar with Carbonara (no, not the garbage with cream, the real deal) and Amatriciana, well mix the two and you’ll have Zozzona.

The term “Zozzona” actually means “dirty”, “filthy” and I think it defines the dish perfectly, because it does not look fancy.

Ready to give it a try? Well here we go:


500 g short pasta like penne or tortiglioni

200 g guanciale

250 g sausage (pork salsiccia)

1 can tomatoes (approximately 400 g)

4 egg yolks

70 g Pecorino romano, grated and more to garnish

Olive Oil


Fresh parsley, chopped (optional)

Boil the pasta in hot salty water as the package indicates and drain when al dente.

Cut the guanciale in cubes and remove the skin of the sausage.

Heat some olive oil in a skillet and fry the guanciale until crispy. Add the sausage and cook until it is no longer pink.

Now it is time to pour in the tomatoes, mix and cook for about 5 minutes or until the sauce is nice and well blended together.

In a separate bowl, scramble the eggs lightly and add the pecorino romano. Add the mixture to your sauce and mix well.

Finally, add the pasta, mix and remove from heat. Serve with more cheese on top.

Do you have dishes with a funny name where you are from? Let me know in the comments below.



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