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Rigatoni alla Zozzona

4 to 6 Servings

40 minutes

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Rigatoni alla zozzona is a classic Roman pasta dish—a mashup of cheesy, porky, egg-rich carbonara and spicy, tomatoey Amatriciana. At Mamma Angelina, a trattoria in Rome, chef Andrea Dell’Omo taught us his version. The sauce requires only a handful of simple ingredients, almost no knifework and comes together speedily. It begins with spicy Italian sausage and cured pork cooked in olive oil; Dell’Omo used guanciale (pork jowl), but pancetta is equally good and easier to source. Canned crushed tomatoes simmer into a savory-sweet sauce. Eggs beaten with pecorino and a little reserved pasta water are added at the end; gentle residual heat cooks everything just enough so it has a rich velvetiness.

4 to 6

Servings

Tip

Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce. Also, be sure to reserve some of the cooking water before draining the pasta; you will need it to make the sauce. Finally, don’t add the ¼ cup reserved pasta water to the egg mixture before the water has had a chance to cool slightly. If it’s scalding hot, it will curdle the eggs.

40 minutes

Ingredients

  • 1

    pound rigatoni

  • Kosher salt and ground black pepper

Directions

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Reviews
Michael F.
September 16, 2023
Great dish
Followed the recipe exactly. If you love Amatricciana and Carbonara, this recipe is as if these 2 dishes had a baby. My family and I really enjoyed it.
Dennis M.
February 25, 2024
Superb Dish
It was very easy to make and came together quickly with fantastic results. I will definitely be making it again.
Michael D.
October 5, 2023
Perfect!
I made this recipe exactly as written with a wonderful result. I even had it for breakfast the next day so call me weird but it was delicious.
Susie B.
September 28, 2023
The boys LOVED it!
Carbonara is their most requested dish. This was a little heartier and more fallish for a rainy day.
Rosie J.
September 26, 2023
OH MY
Made as is with no alterations. Rich, decadent, filling and oh so easy. Use best quality ingredients. I used a superior Italian sausage that I can buy from a local Italian restaurant. And I cannot imagine this recipe without guanciale. It is what adds the “porkiness “. I keep it on hand, ordering a good quality from an Italian online market. I keep it in one piece, suction packed with a Food Saver. After I use some I suction it anew. A must for carbonara IMO. Keeps a long, long time.