Rome is home to four of the most famous Italian pasta dishes: carbonara, amatriciana, cacio e pepe, and pasta alla gricia. Each of these beautiful classics utilise just a handful of ingredients but it’s the technique and process that’s most important.
It’s by combining all four of these recipes that you end up with something known as Pasta alla Zozzona or “dirty pasta” as it is probably best described when translated. This is by far the most hearty, rich and substantial pasta dish of them all and it’s one that’ll have everyone fighting for seconds.
There are lots of reasons why this pasta dish is so special but for me, it’s the combination of all of these amazing ingredients. Crispy guanciale, punchy pecorino Romano, spicy Italian sausage, lots of black pepper, ultra rich egg yolks and perfectly ripe tomatoes. The result is creamy, meaty, comforting and indulgent. It’s also surprisingly easy to pull off.
What you need to know before you cook
The magic of this dish comes from a few key ingredients:
Guanciale – Cured pork jowl. Super fatty, super flavourful. It gives the dish its signature richness. Pancetta can work as a substitute, but if you can get guanciale, use it.
Spicy Italian sausage – Look for ones with Calabrian chili if possible — the extra layer of heat works wonders. Alternatively, buy regular Italian sausage and you can add jarred Calabrian chilli separately.
Pecorino Romano – A sharp, salty sheep’s milk cheese that’s essential in many of Italy’s most famous pastas. Don’t swap it for parmigiano — it’s not the same.
Black pepper – Toasting whole black peppercorns before grinding wakes up their flavours and gives you that deep, aromatic kick.
Got all that? Good. Let’s cook.
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