Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, And Egg Yolks) Recipe

Name: Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, And Egg Yolks) Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 large egg yolks (45g); 2 ounces (60g) finely grated Pecorino Romano cheese, plus more for serving; Kosher salt and freshly ground black pepper; 4 ounces (115g) guanciale (cured pork jowl) or pancetta, cut into 1/4-inch-thick batons (see notes); 6 ounces (170g) sweet or hot Italian sausage (2 links), removed from casing; 1 small onion (about 4 ounces; 115g), finely chopped; Pinch red pepper flakes (optional); 2 cups (500g) tomato passata (see notes); 12 ounces (340g) rigatoni

Prep 5m

Cook 45m

Total 50m

Rich and indulgent, Pasta Alla Zozzona is a classic Italian dish featuring rigatoni pasta tossed with a savory mix of guanciale, Italian sausage, and egg yolks. The creamy sauce is made with Pecorino Romano cheese and tomato passata, creating a decadent and satisfying meal. Serve with extra cheese for a truly indulgent experience.