Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, And Egg Yolks) Recipe
Share
Email
Prep Time
5m
Cook Time
45m
Total Time
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.
Recipe Options
Ingredients
Servings:
4 servings
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
View steps on seriouseats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories965kcal
-
Fat46g
-
Saturated Fat18g
-
Carbohydrates78g
-
Fiber3g
-
Sugar4g
-
Protein53g
-
Cholesterol213mg
-
Sodium825mg
Percent Daily Values are based on a 2,000 calorie diet.