Name: Pasta Alla Zozzona
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil, or as needed; 1/2 cup finely chopped onion; 2 cloves garlic, finely minced; 5 ounces pancetta, chopped; 1 pound mild Italian sausage; 26 ounces marinara sauce or meat sauce; 1 tablespoon sea salt, plus more to taste; 8 ounces rigatoni pasta; 3 egg yolks; 4 tablespoons finely grated pecorino Romano cheese, plus more for serving; freshly ground black pepper to taste; Fresh basil

Pasta Alla Zozzona

This pasta alla zozzona, or "dirty pasta," is made with a sauce that is a combination of two Roman pasta sauces, carbonara and amatriciana, plus pork sausage. It's rich, and so, so delicious.

1 hr 15 min total 20 min prep 55 min cook 4 1017 cal

Instructions

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1 Gather all ingredients.
2 Heat olive oil in a pan over medium heat, add onion, and cook until golden, about 7 minutes. Add garlic and pancetta, and cook until pancetta is crispy, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes, adding additional olive oil as needed.
3 Add marinara, stir, and cook for 15 minutes. Season with salt, reduce heat to low, and simmer for 10 minutes more.
4 Bring a large pot of salted water to a boil. Add rigatoni; cook until tender with a bite, about 13 minutes. Reserve a mug of pasta water, drain pasta, and keep warm.
5 Meanwhile, whisk egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a bit of reserved pasta water to loosen the egg sauce.
6 Slowly whisk egg sauce into meat sauce.
7 Stir sauce into rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.