Four dishes are definitely the cornerstones of Roman cuisine: carbonara, amatriciana, cacio e pepe, and gricia. What if there’s one dish that combines all the best elements of these first courses? Here’s it is: dirty pasta, aka “pasta alla zozzona”, a hearty and indulgent first course.
“Zozzona” in Italian translates to “dirty”, denoting richness and a departure from the notion of lightness. Dirty pasta offers a sumptuous delight for the palate, embodying the quintessence of Roman culinary tradition, and serves as an exquisite choice for aficionados of robust flavors and hearty fare!
Ingredients (for 3 people)
- 320 g of rigatoni
- 200 g of guanciale (cured pork cheek)
- 250 g of pork sausage
- 60 g of grated Pecorino Romano cheese
- 350 g of canned cherry tomatoes
- 4 egg yolks
- Extra virgin olive oil, as needed
- 40 g of Pecorino Romano cheese to mix in
Cooking Process for Dirty Pasta
- To prepare dirty pasta, bring water to a boil for cooking the pasta and add salt when it boils. Slice the guanciale into strips. Remove the sausage from its casing, then cut it into small pieces.
- Pour a drizzle of oil into a pan and add the sausage and guanciale, letting them brown for about 15 minutes over medium-low heat, stirring occasionally.
- Once they are well browned, pour the cherry tomatoes into the saucepan and let them cook for another 10 minutes with the lid on.
- In a small bowl, pour the egg yolks and 60 g of grated Pecorino Romano cheese. Mix well to create a creamy mixture.
- Cook the pasta until al dente, then add a ladle of cooking water to the egg and Pecorino cream.
- Drain the pasta, pour it into the saucepan with the sauce, mix well, and remove from heat.
- Pour in the Pecorino and egg cream, mix well, and finish the mix-in by adding another 40 g of Pecorino before serving your dirty pasta! Buon appetito.
Tips
For the best experience, enjoy your dirty pasta immediately after cooking. If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The following day, consider gratinating the pasta in the oven for a delightful twist! Freezing is not recommended.
Just like any cherished traditional dish, there are numerous variations to explore. Some recipes solely feature guanciale or sausage, while others incorporate tomato sauce with fresh cherry tomatoes. You might encounter versions that involve deglazing the meat with red wine or substituting Parmesan for Pecorino. The choice is yours!
