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Rigatoni alla zozzona on a white plate.

Rigatoni alla Zozzona (Roman Pasta with Guanciale and Sausage)

Allie Hagerty
Rigatoni alla Zozzona is a hearty Roman pasta made with crispy guanciale, Italian sausage, tomatoes, and a silky Pecorino Romano egg yolk sauce. Bold, rich, and full of classic Roman flavors, it’s the perfect pasta for cozy nights or Italian-inspired dinners.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course, Pasta
Servings 4 servings

Equipment

  • Large sauté pan or deep skillet
  • Large pot for pasta
  • Slotted Spoon
  • Tongs or wooden spoon
  • Microplane or fine grater

Ingredients
  

  • 1 tablespoon olive oil
  • 4 ounces guanciale diced
  • 1/2 pound Italian sausage casings removed
  • 1/2 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1 cup canned San Marzano tomatoes crushed by hand
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 2 large egg yolks
  • 1 large egg
  • 1/2 cup finely grated Pecorino Romano cheese plus more for serving
  • Freshly cracked black pepper
  • 12 ounces rigatoni
  • Salt for pasta water
  • Zest of 1/2 lemon for brightness—our little twist!
  • Fresh parsley or basil optional for garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Cook 12 oz rigatoni just shy of al dente (about 1 minute less than the package says). Reserve 1 cup of pasta water, then drain.
  • Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add 4 oz guanciale and cook until just crisp, about 4 minutes. Add 1/2 lb Italian sausage, breaking it into chunks, and cook until browned, about 5 more minutes.
  • Stir in 1/2 chopped onion, sauté until translucent, about 3 minutes. Add 2 minced garlic cloves and 1/2 tsp red pepper flakes (if using), and cook for 30 seconds until fragrant.
  • Add 1 tablespoon tomato paste, stir it into the fat, then deglaze with 1/2 cup dry white wine. Simmer for 2–3 minutes. Add 1 cup crushed San Marzano tomatoes and cook down for 5–6 minutes until thickened slightly.
  • In a small bowl, whisk together 2 egg yolks, 1 whole egg, 1/2 cup Pecorino Romano, and a big pinch of black pepper. Set aside.
  • Add the drained rigatoni to the sauce with a splash of reserved pasta water. Stir to coat the pasta and let everything meld over low heat for a minute.
  • Remove the pan from heat. Slowly drizzle the egg-cheese mixture into the pasta, tossing constantly to prevent scrambling. Add a splash more pasta water to loosen if needed. Finish with lemon zest and extra Pecorino to taste.
  • Top with more Pecorino, black pepper, and fresh herbs if using. Serve immediately—with crusty bread to mop up any sauce, of course.

Notes

  • Cook guanciale slowly: Let it render over medium heat until crispy—don’t rush it, or you’ll lose the flavorful fat that builds the sauce.
  • Remove from heat before adding the egg mixture: Toss the pasta off the heat to create a silky sauce without scrambling the eggs.
  • Save your pasta water: A splash at the end helps loosen the sauce and gives it the perfect creamy texture.

Nutrition Facts

Calories: 762kcalCarbohydrates: 74gProtein: 27gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 209mgSodium: 964mgPotassium: 481mgFiber: 4gSugar: 7gVitamin A: 652IUVitamin C: 9mgCalcium: 67mgIron: 3mg
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