Bucatini alla Zozzona

Bucatini alla Zozzona is a vibrant and indulgent Roman dish that perfectly marries the flavors of classic Italian pasta recipes. Named for its hearty and diverse ingredients, this “filthy pasta” combines crispy guanciale, savory Italian sausage, and rich San Marzano tomatoes, creating a deep and satisfying sauce.

With a creamy egg and Pecorino Romano mixture reminiscent of Carbonara, this dish is both comforting and flavorful, enhanced by a touch of Calabrian chilies for a spicy kick. Whether you’re looking for a special dinner or a comforting meal, Bucatini alla Zozzona is sure to impress!

Bucatini alla Zozzona

Ingredients:

Pasta:

12 ounces bucatini (or rigatoni/penne rigati)

Meat:

4 ounces guanciale, diced (or pancetta)

8 ounces Italian sausage, casings removed

Sauce:

1 can (28 ounces) San Marzano tomatoes, crushed

1 teaspoon fresh cracked black pepper (plus more for serving)

1-2 tablespoons Calabrian chilies (adjust to taste)

1 cup pasta water (reserved)

Egg Mixture:

2 large eggs

1 cup grated Pecorino Romano cheese (plus more for serving)

Salt to taste

Instructions:

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Meat:

In a large skillet over medium heat, add the diced guanciale. Cook until crispy, about 4-5 minutes.

Add the Italian sausage and cook until browned and fully cooked, breaking it apart with a spoon.

Make the Sauce:

Add the crushed San Marzano tomatoes to the skillet, along with the fresh cracked black pepper and Calabrian chilies. Stir to combine and let it simmer for about 10 minutes to allow the flavors to meld.

Mix the Egg and Cheese:

In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with a pinch of salt.

Combine Pasta and Sauce:

Add the drained pasta to the skillet with the sauce, tossing to combine. Gradually add the reserved pasta water a little at a time, stirring until the sauce reaches your desired consistency.

Finish with the Egg Mixture:

Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing to create a creamy sauce. The residual heat will cook the eggs without scrambling them.

Serve:

Plate the pasta and garnish with additional Pecorino Romano cheese and freshly cracked black pepper. If desired, add more Calabrian chilies for extra heat.

Tips:

Substitutions: If you can’t find guanciale, pancetta is a suitable substitute. For a spicy kick, adjust the amount of Calabrian chilies to your preference.

Serving: This dish is rich and flavorful, making it perfect for a special occasion or a comforting meal at home.

Pairing: Serve with a simple green salad and a glass of red wine to complement the flavors. Enjoy your Bucatini alla Zozzona!

Notes:

Pasta Options: While bucatini is traditional, you can use rigatoni or penne rigati as alternatives. Each type will provide a slightly different texture and sauce adherence.

Guanciale vs. Pancetta: Guanciale is preferred for its rich flavor, but if unavailable, pancetta is a good substitute. Avoid using bacon, as it has a different flavor profile.

Tomato Quality: Using high-quality San Marzano tomatoes enhances the sauce’s flavor significantly. If you can’t find them, opt for any good-quality canned tomatoes.

Calabrian Chilies: Adjust the amount of Calabrian chilies based on your heat preference. You can also substitute with red pepper flakes if needed.

Egg and Cheese Mixture: Make sure to add the egg and cheese mixture off the heat to prevent scrambling. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce.

Pasta Water: Reserve enough pasta water to achieve your desired sauce consistency. The starchy water helps to emulsify the sauce, making it creamier.

Seasoning: Taste the sauce before adding salt, as the guanciale and cheese can be quite salty. Adjust seasoning accordingly.

Serving Suggestions: This dish is rich and pairs well with a light green salad to balance the flavors. A glass of red wine, like Chianti, complements the dish beautifully.

Storage: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Garnish: For added flavor and presentation, finish with a sprinkle of extra Pecorino Romano and freshly cracked black pepper before serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes! While bucatini is traditional, you can substitute with rigatoni or penne.

Each type offers a unique texture and sauce adherence.

What if I can’t find guanciale?

Pancetta is a suitable substitute for guanciale.

However, avoid using regular bacon, as it has a different flavor profile.

Is this dish spicy?

The level of spice depends on the amount of Calabrian chilies used.

You can adjust it to your taste, or substitute with red pepper flakes for a milder option.

Can I make this dish vegetarian?

To make a vegetarian version, you can skip the meats and add more vegetables, such as mushrooms or zucchini, and increase the cheese for flavor.

How do I prevent the eggs from scrambling?

Add the egg and cheese mixture off the heat.

The residual heat from the pasta will gently cook the eggs, creating a creamy sauce.

Can I prepare this ahead of time?

It’s best enjoyed fresh, but you can prep the sauce and cook the pasta separately in advance.

Combine them just before serving.

How long does leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop, adding a splash of water if needed.

What wine pairs well with this dish?

A medium-bodied red wine, such as Chianti or Montepulciano, pairs beautifully with the rich flavors of Bucatini alla Zozzona.

Can I add vegetables to the sauce?

Absolutely! Adding vegetables like spinach, zucchini, or bell peppers can enhance the flavor and nutritional profile of the dish.

What should I serve with this pasta?

A light green salad or garlic bread complements the richness of the pasta nicely.

Consider serving with extra grated Pecorino Romano on top!