Pasta alla Zozzona

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If you can't choose between the recipe for Carbonara, [Amatriciana](https://www.pinnaformaggi.it/en/recipes/spaghetti-all-amatriciana/, Cacio e Pepe or Gricia, here is the solution for you: pasta alla Zozzona. The recently discovered new recipe is nothing more than the set of all the recipes of the Roman and Lazio tradition. The ingredients are none other than Pecorino Romano, bacon, egg yolks, cherry tomatoes and black pepper. A truly enjoyable combo that takes the name of "* dirty " in its meaning of "richness of taste". A dish certainly not light, but which for this very reason will be loved by all. What are you waiting for? Discover our creation with abundant *Pecorino Romano Pinna**.

The protagonist of this recipe: Pecorino Romano PDO

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Ingredients

4 people

Pecorino Romano PDO 300 gr.
Rigatoni 400 gr.
Fresh sausage 200 gr.
Jowls 100 gr.
Cherry tomatoes 200 gr.
Yolks 4
Oil q.b.
Salt q.b.

Method

Bring a pot with plenty of water and a little salt to the boil. Then pour the rigatoni and cook al dente.

Pour the oil into a pan and then add the fresh sausage and the bacon previously cut into slices. Cook over high heat until the guanciale is crispy.

Now add the halved cherry tomatoes and cook for at least 10 minutes.

Once the rigatoni are cooked, pour them into the pan with the sauce and mix everything well.

Now with the heat off, add the egg yolk and plenty of Pecorino Romano to the pan. *If you prefer, you can also cream the yolk and pecorino cream in a bowl and then pour it into the pan. We have done everything in the pan and we assure you that the result is really creamy.

Continue to mix and stir in, adding the pecorino until you reach the ideal consistency.

Serve as desired. We served rigatoni alla zozzona with slices of crispy bacon and pecorino romano wafers. You just have to try it!

Why is it called dirty pasta?

The meaning of pasta alla zozzona comes from the term "zozzo", understood in the context of food that indicates something particularly delicious, substantial, fatty, unctuous, succulent and above all caloric.

Where does Zozzona pasta originate?

Pasta alla Zozzona was born in Rome and seems to combine the four cornerstones of Roman recipes: carbonara, amatriciana, gricia and cacio e pepe.

How is Zozzona pasta made?

Pasta alla Zozzona is a typical first course of Roman cuisine prepared with sausage, bacon, pecorino cheese, eggs and tomato pulp.