Rigatoni alla Zozzona

A delicious pasta recipe to serve for the family!

Chef Stefano Faita shares a rich and flavourful recipe from Rome that’s insanely delicious in the Daily Dish.



Serving: 4 to 6 portions

Prep time: 20 min

Cooking Time: 20 min



  1. In a medium-sized bowl, beat together the eggs, about half the quantity of each cheese and some black pepper.
  2. In a large pan, heat the olive oil over medium heat. Add the pancetta and cook for about 8 minutes, stirring often, until golden brown.
  3. Add the sausage to the pancetta and cook, tossing occasionally, until lightly browned, about 5 minutes.
  4. Add the onion and cook for about 5-7 minutes.
  5. Add the sauce and let simmer.
  6. In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of starchy cooking water.
  7. Add the drained pasta to the sauce and toss vigorously to coat. Add the reserved pasta water and cook until the sauce coats the pasta, about 2 minutes.
  8. Remove from the heat and add egg yolk mixture. Stir and toss rapidly until well combined, about 1 minute.
  9. Season with black pepper and serve topped with the remaining cheeses.