20/08/2026
âLetâs make truffle pasta alla zozzonaâ
Pasta alla zozzona is a rich Roman dish that combines the best parts of carbonara and amatriciana, finished here with fresh black truffle đ€€
Ingredients
* 400g rigatoni
* 150g pancetta or guanciale, diced
* 200g Italian pork sausage, casings removed
* 1 small onion, finely diced
* 2 cloves garlic, minced
* 400g crushed tomatoes
* 4 egg yolks
* 50g Parmesan, finely grated
* 50g Pecorino Romano, finely grated
* 5g fresh black truffle, finely grated
* 30g fresh black truffle, shaved for serving
* 1œ tsp freshly cracked black pepper
Method
1. Cook the pancetta until crisp and set aside, reserving the rendered fat.
2. Brown the sausage in the same pan.
3. Add the onion and cook until softened, then stir in the garlic.
4. Add the crushed tomatoes and simmer for 15â20 minutes.
5. In a bowl, whisk together the egg yolks, Parmesan, Pecorino, black pepper, 2 tablespoons of the rendered fat and 5g of finely grated truffle.
6. Cook the rigatoni until al dente, reserving 1 cup of pasta water before draining.
7. Toss the pasta through the tomato and sausage sauce.
8. Remove from the heat and stir through the egg and cheese mixture, adding a little pasta water until the sauce becomes glossy.
9. Fold through the crispy pancetta.
10. Finish with freshly shaved black truffle, extra Parmesan and cracked black pepper.
