Dish

Pasta alla zozzona

Pasta alla zozzona is a simple pasta dish made with rigatoni, pancetta, onions, tomatoes, and pecorino cheese. The pancetta is cooked until crispy and then the onions are added and cooked until they are soft and translucent. The tomatoes are then added and cooked until they break down and form a sauce. The rigatoni is cooked until al dente and then added to the sauce along with some of the pasta water. The dish is finished with a generous amount of pecorino cheese and black pepper. The result is a delicious and comforting pasta dish that is sure to please everyone at the table.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Pasta alla zozzona is a traditional Roman dish that has been around for centuries. It is believed to have originated in the working-class neighborhoods of Rome where it was a popular dish among the locals. The name zozzona means "dirty" in Roman dialect and refers to the fact that the dish is made with simple and inexpensive ingredients.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains pancetta and pecorino cheese. It is also not gluten-free as it is made with rigatoni pasta.

Variations

There are many variations of this dish, some of which include the addition of garlic, chili flakes, or anchovies. Some recipes also call for the use of guanciale instead of pancetta.

Presentation and garnishing

This dish is best served in a large bowl with a generous amount of pecorino cheese and black pepper on top. A sprig of fresh parsley or basil can also be used as a garnish.

Tips & Tricks

To make this dish even more flavorful, try using homemade pasta instead of store-bought. You can also add some red pepper flakes for a little extra heat.