Pasta alla Zozzona Bianca (Guanciale and Sausage Pasta)
Why this recipe works
- Deep savoury flavour: Guanciale and sausage bring two kinds of pork richness: cured, salty depth from the guanciale and browned, meaty flavour from the sausage.
- Creamy without cream: Eggs, Pecorino Romano and hot pasta water emulsify into a glossy sauce that coats the pasta rather than feeling heavy.
- Fast but substantial: The sauce comes together while the pasta cooks, making this a rich, dinner-worthy dish in about half an hour.
Get the most out of this recipe
Texture tips
- For a silkier sauce: Add the egg and cheese mixture off the heat, then toss vigorously with small splashes of hot pasta water until the sauce turns glossy.
- Avoid scrambled eggs: Do not pour the egg mixture into a very hot pan. Let the residual heat from the pasta and pan thicken the sauce gently.
Ingredient notes
- Guanciale gives the richest result: Guanciale has a distinctive cured pork flavour and renders plenty of fat for the sauce. Pancetta works as a substitute, but the finished dish will be slightly leaner.
- Season with restraint: Pecorino Romano and guanciale are naturally salty, so salt the pasta water lightly and adjust only after tasting.
- Use finely grated cheese: Finely grated Pecorino Romano blends more smoothly with the eggs and helps the sauce emulsify without clumps.
Timing notes
- Serve straight away: This pasta is at its best immediately after tossing, while the sauce is fluid and glossy. It thickens as it stands.
- Prepare before draining: Have the egg mixture ready before the pasta finishes cooking so it can be combined while the pasta is still hot.
Authenticity notes
- Roman-style richness: Pasta alla zozzona is associated with Rome and brings together familiar elements from Roman pasta traditions: guanciale, Pecorino Romano, black pepper and an egg-based sauce.
- About the bianca version: Many versions of zozzona include tomato, while this bianca version keeps the sauce white and focuses on pork fat, cheese and egg.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil. In a bowl, whisk the eggs with the Pecorino Romano cheese and black pepper until smooth and thick; set aside.
- Cut the guanciale into small pieces. Warm the extra virgin olive oil in a large frying pan over medium heat, then cook the guanciale for 6 to 8 minutes until the fat has rendered and the pieces are golden.
- Squeeze the Italian pork sausage from its casing into the pan. Cook for 6 to 8 minutes, breaking it up, until browned and cooked through.
- Salt the boiling water lightly, then cook the egg pasta nest until just al dente. Scoop out a mug of pasta water, then drain the pasta.
- Add the drained pasta to the pan and toss over low heat to coat in the rendered fat. Take the pan off the heat, then pour in the egg and cheese mixture, tossing vigorously with tongs; add a splash of reserved pasta water as needed until glossy and creamy.
Recipe notes
Tips
- Keep the heat low and take the pan off the hob before adding the egg mixture so it emulsifies into a sauce rather than scrambling.
- If the sauce tightens, loosen it with a little more hot pasta water and keep tossing until it clings to the pasta.
- If serving anyone who is pregnant, elderly, or immunocompromised, use eggs that are safe for raw or lightly cooked preparations and ensure the sauce is heated gently until piping hot.
Substitutions
- Replace Egg pasta nest with spaghetti for a more traditional long pasta shape.
- Replace Guanciale with pancetta for a similar cured pork flavour, though it will be slightly less rich.
- Replace Pecorino Romano cheese with parmesan for a milder, less salty finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a frying pan over low heat with a splash of water, tossing until piping hot; avoid high heat to prevent the egg sauce splitting.
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Recipe overview
- Servings: 4 servings
- Total time: 30min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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