Amatriciana meets carbonara, with a sausage cameo

Pasta alla zozzona

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Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, and Egg Yolks)

Amatriciana meets carbonara, with a sausage cameo. That's the best way to describe rigatoni alla zozzona, the "dirty" Roman pasta collab you should get acquainted with. With crisp guanciale, juicy sausage, onion, and tomato simmered in rendered pork fat, this dish dials up the decadence. Tossed with al dente rigatoni, it all gets a glossy glow-up with an off-heat addition of egg yolks and Pecorino Romano. Get the recipe →

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