Entree Recipes Meat Recipes Pasta Recipes Recipes

Pasta Alla Zozzona (Carbonara, Cacio e Pepe, and Amatriciana Combo)

Pasta alla zozzona is a combination of three classic pasta dishes with sausage and guanciale!

This OUTSTANDING dish combines carbonara, cacio e pepe, and Amatriciana!!! It truly does not get any better! Let Pina Bresciani teach you how it’s done!


  • 250 grams rigatoni
  • 3/4 cups guanciale sliced into strips
  • 2 sausage links casings removed and cut into chunks
  • 1/4 cup dry white wine
  • 3/4 cups grated pecorino romano
  • 3 egg yolks
  • 3/4 cups canned cherry tomatoes
  • salt and pepper to taste
  • 2 tsp olive oil optional- see notes


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