Name: Pasta Alla Zozzona
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 large egg yolks; 1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve; 1/2 cup freshly grated Pecorino Romano cheese; 1 pound short pasta (like Nodi Marini); 1/4 pound diced pancetta; 1 tablespoon olive oil; 1 pound sweet Italian sausage (casing removed); 2 shallots, diced; 3 cloves garlic, smashed and peeled; 1/4 teaspoon kosher salt; 2 cups tomato passata; 1 teaspoon Calabrian chili paste (or 1/4 teaspoon red pepper flakes, optional)

Jump to Recipe

Pasta Alla Zozzona, known affectionately as "Messy Pasta," is a delightful and exuberant dish that shines with robust flavors and a texture that’s both creamy and satisfying. A true comfort food from Italy, this pasta celebrates savory ingredients like pancetta and sweet Italian sausage, all harmonized by a rich sauce that clings to every twist and turn of the pasta. It’s the sort of dish that you whip up on a cozy weeknight but could also become the star of your next family get-together. In my own experience, it has a mesmerizing way of bringing everyone to the table, eager for a bite of that decadently cheesy goodness!

What Makes This Recipe Special

One of the standout elements of Pasta Alla Zozzona is its simplicity combined with unbelievably robust flavors. It fits perfectly into any weeknight dinner routine while still offering that “wow” factor for special occasions. Quick to prepare with ingredients that are often on hand, it’s an ideal meal for busy families or those just looking to indulge.

What truly sets this dish apart is the creamy texture created by mixing egg yolks with freshly grated cheeses right before serving. It adds an extravagant, restaurant-quality finish that will impress even the pickiest of eaters. Plus, with just a handful of key ingredients — like pancetta, sweet sausage, and shallots — it’s perfect for when you want something truly satisfying without much fuss.

"This Pasta Alla Zozzona is my new favorite weeknight meal! It’s comforting, filling, and my kids gobbled it up. Easily a 10/10! — Sarah T."

Your Easy Cooking Guide

Making Pasta Alla Zozzona is straightforward, involving cooking meats and shallots in a flavorful sauce, boiling your chosen pasta, and then creating that luxurious cheesy coating. The steps are simple enough for beginner cooks yet fulfilling for the more seasoned chefs among us. Whether you’re cooking for your family or hoping to impress your friends, this dish will become a beloved staple in your culinary repertoire.

Everything You Need for This Recipe

To create this deliciously messy pasta dish, gather the following ingredients:

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4 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve
1/2 cup freshly grated Pecorino Romano cheese
1 pound short pasta (like Nodi Marini)
1/4 pound diced pancetta
1 tablespoon olive oil
1 pound sweet Italian sausage (casing removed)
2 shallots, diced
3 cloves garlic, smashed and peeled
1/4 teaspoon kosher salt
2 cups tomato passata
1 teaspoon Calabrian chili paste (or 1/4 teaspoon red pepper flakes, optional)

Notes: For a lighter version, you can use ground turkey sausage, and for a vegetarian twist, consider substituting the meat with mushrooms or lentils.

Cooking Steps

In a small bowl, combine the egg yolks, Parmigiano Reggiano, and Pecorino Romano. Stir well with a rubber spatula and set aside.
Bring a large pot of salted water to a rolling boil.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the pancetta and sauté until it’s crispy and golden brown, about 5 minutes. Remove the pancetta with a slotted spoon and set aside on a plate.
In the remaining pan fat, add the sweet Italian sausage and break it up using a wooden spoon. Cook until browned and cooked through, roughly 7 minutes.
Add in the diced shallots, smashed garlic, and salt. Cook for another 3 minutes until softened and fragrant.
Stir in the tomato passata and Calabrian chili paste, allowing it to simmer for 10 minutes to blend the flavors.
While the sauce simmers, cook the pasta in the boiling water until just barely al dente, about 11 minutes. Reserve 1 cup of pasta water before draining.
Toss the cooked pasta into the sauce along with 1/2 cup of the reserved pasta water. Mix well, adding more pasta water if the sauce becomes too thick.
Temper the cheese and egg mixture with 1/4 cup of hot pasta water, stirring constantly. Then, quickly incorporate this into the pasta off the heat, along with the pancetta, until the sauce is creamy and coats the pasta beautifully.

Tips for Serving

Pasta Alla Zozzona is best enjoyed fresh, right off the stovetop. Serve it hot with an extra dusting of Parmigiano Reggiano on top for that eye-catching finish. A simple green salad or garlic bread makes for excellent side dishes to round out the meal. Adding a light drizzle of high-quality olive oil just before serving can elevate the dish even further.

Best Way to Store Pasta Alla Zozzona

If you find yourself with leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth in a saucepan over low heat, stirring to retain creaminess. For longer storage, consider freezing the dish, although the texture of the creamy sauce may alter upon thawing.

Expert Advice

Timing is Key: For the best flavor, ensure your sauce is ready by the time the pasta is cooked. This ensures everything is hot when combined.
Cheese Quality: Use the freshest cheeses possible; they really make a difference in flavor and texture.
Tweak Spice Levels: Feel free to adjust the heat level by playing with the amount of Calabrian chili paste or red pepper flakes according to your preference.

Flavor Variations

Want to put a spin on this classic? Consider adding vegetables such as spinach or sautéed mushrooms for some added nutrition and flavor. If you prefer a creamy version, a splash of heavy cream can be stirred in just before serving.

Your Questions Answered

Q: How long does it take to prepare this dish?
A: The entire process takes about 30-40 minutes, including prep and cook time.

Q: Can I substitute the pasta type?
A: Absolutely! While short pasta is traditional, you could use any favorite variety, like penne or rigatoni.

Q: Is it safe to reheat leftovers?
A: Yes, reheat leftovers gently over low heat, ensuring they are warmed through to avoid any food safety issues.

Q: How can I make this dish vegetarian?
A: Replace the meat with hearty mushrooms or lentils and skip the pancetta; you’ll still retain fantastic flavor!

With its comforting aspects and deliciousness, Pasta Alla Zozzona is undoubtedly a dish that will bring joy to your table while remaining easy to prepare. Enjoy this recipe, and maybe it’ll find its spot as your go-to pasta dish for both cozy nights in and joyous occasions with loved ones!