Name: Pasta alla Zozzona
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Cuisine: Italian
Ingredients: 12 oz (340 g) dried spaghetti or bucatini; 4 oz (115 g) diced guanciale or pancetta; 1 small finely chopped onion; 1 clove garlic; 1 tbsp tomato paste; 1/2 cup (120 ml) heavy cream or 1 egg yolk; 3/4 cup (75 g) grated Pecorino Romano

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Pasta alla Zozzona — literally "Dirty Pasta" — is a rustic, comforting dish that combines salty cured pork, a touch of tomato, creamy cheese, and glossy starchy pasta water for a luxuriously saucy finish. I’ve made this several times for weeknight dinners and fine-tuned the balance of fat, acid, and cheese so the sauce clings to every strand. If you enjoy playful pasta ideas, try crunchy snacks alongside it like air-fryer pasta chips for a fun starter or leftover reuse.

Why Make This Recipe

Bold flavor: The combination of rendered guanciale or pancetta, a little tomato paste, and Pecorino Romano gives deep savory notes that feel indulgent without fuss.
Fast weeknight dinner: You can have it on the table in about 25–30 minutes using one skillet and a pot of boiling water.
Flexible and forgiving: This recipe adapts well to pantry swaps and different pasta shapes while still tasting great.
Great for sharing: It’s rich and comforting, perfect for casual dinners with friends or family.
Personal insight: I love this dish because the technique of finishing pasta in the pan with starchy cooking water always turns simple ingredients into a silky, restaurant-style sauce. If you’re ever unsure about egg use in pasta swaps, see are eggs in gluten-free pasta for guidance when adapting recipes.

Recipe Overview

Prep time: 8 minutes.
Cook time: 18 minutes.
Total time: 26 minutes.
Servings: 4.
Difficulty: Easy–Medium.
Method: Boil pasta until just shy of al dente, render cured pork in a skillet, build a quick tomato-cream-cheese emulsion using reserved pasta water, then toss pasta in the sauce off the heat. If you want to experiment with noodle swaps, learn whether alternatives like soba suit your goals at are soba noodles healthier than pasta.

My Experience Making This Recipe

When I first tested this, the sauce separated until I learned to add hot pasta water slowly and finish off-heat. I also found that using one egg yolk or a splash of cream makes the sauce silkier without overpowering the cured-pork flavor.

How to Make Pasta alla Zozzona

Start with 12 oz (340 g) dried spaghetti or bucatini, 4 oz (115 g) diced guanciale or pancetta, 1 small finely chopped onion, 1 clove garlic, 1 tbsp tomato paste, 1/2 cup (120 ml) heavy cream or 1 egg yolk, and 3/4 cup (75 g) grated Pecorino Romano. Boil pasta in heavily salted water for 7–9 minutes (until very slightly under al dente), reserve 1 cup (240 ml) pasta water, then render the pork over medium heat for 6–8 minutes until crisp. Stir in onion and garlic for 2–3 minutes, add tomato paste and a splash of wine to deglaze, then turn off heat and add cream or tempered yolk plus 1/2 cup pasta water, tossing the drained pasta in the skillet and finishing with Pecorino and black pepper.

Expert Tips for Success

Salt your pasta water well (about 1–1.5 tbsp coarse salt per 4–5 quarts) so the pasta and final sauce are properly seasoned.
Render the guanciale or pancetta slowly over medium heat for 6–8 minutes to extract flavor without burning; reserve some fat for the sauce.
Use starchy hot pasta water to emulsify the sauce; add it a little at a time until the texture is glossy and coats the pasta. For seasonal swaps and inspiration, try ideas from this autumn pasta with squash and Brussels sprouts post.
If using an egg yolk for richness, temper it: whisk a few tablespoons of hot pasta water into the yolk before adding to the pan to prevent scrambling.
Use a large skillet (12-inch) so you can toss without spilling; a heatproof silicone spatula or tongs makes tossing easier.

How to Serve Pasta alla Zozzona

Family-style: Serve it in the skillet topped with extra Pecorino and a crack of black pepper for a rustic presentation.
With greens: A simple arugula salad dressed with lemon and olive oil cuts the richness and brightens the meal.
Wine pairing: Choose a medium-bodied red like Chianti or a crisp white with good acidity to balance fat.
Occasion tip: It’s hearty enough for a cozy weeknight and elegant enough for a casual dinner party.

Storage and Reheating Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days; keep the sauce and pasta together if you’ll reheat within that timeframe. To freeze, separate the sauce (without pasta) in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium-low heat with a splash of water or broth, stirring to revive the emulsion; avoid high heat to prevent separation.

Recipe Variations

Gluten-free: Use a good-quality gluten-free spaghetti and follow identical times, checking doneness early. For egg-related concerns, review egg info at are eggs in gluten-free pasta.
Dairy-free: Skip cream and Pecorino; use a splash of reserved pasta water with a tablespoon of nutritional yeast and lemon zest for umami.
Vegetarian: Replace guanciale with smoked mushrooms or smoked tofu and add a teaspoon of smoked paprika for depth.
Cold pasta twist: Turn leftovers into a punchy pasta salad with crisp veggies and vinaigrette—see this best ruby tuesday pasta salad recipe for techniques on cooling and dressing pasta.

Nutritional Highlights

This dish delivers good protein from cured pork and cheese but can be high in sodium and saturated fat, so portion accordingly. Allergens: contains gluten (unless substituted), dairy, and possibly eggs if you use a yolk or cream; adjust for dietary needs. A standard serving is about 1 to 1.25 cups cooked pasta with sauce — aim for 1/2 plate pasta, 1/4 plate greens to balance the meal.

Troubleshooting Common Issues

Sauce too oily: Spoon off excess fat before adding pasta, or toss pasta with a little lemon juice to cut richness.
Eggs scrambling: Temper the yolk with hot pasta water and add off-heat while whisking to incorporate gently.
Sauce too thin: Reduce it over medium heat a few minutes after adding the pasta water, or stir in an extra 1/4 cup grated cheese to thicken and enrich.

Frequently Asked Questions

Q: Can I use pancetta instead of guanciale?
A: Yes—pancetta is a fine substitute and widely available. Guanciale has a stronger pork-cured flavor and slightly more fat, but pancetta will still render a tasty sauce; adjust salt because pancetta can be saltier.

Q: Is it okay to finish the pasta with cream every time?
A: Cream is optional; it guarantees a silky mouthfeel and stable emulsion. If you prefer a lighter sauce, use an egg yolk or rely solely on starchy pasta water and Pecorino for creaminess.

Q: How do I prevent the sauce from separating or becoming greasy?
A: Emulsify slowly by adding hot pasta water a little at a time while tossing the pasta off-heat. Work with moderate amounts of fat, and finish with cheese which helps bind the sauce.

Q: Can I make this ahead for a dinner party?
A: Prepare the sauce base and rendered pork ahead and refrigerate (up to 48 hours). Reheat gently and toss with freshly cooked pasta and reserved boiling water just before serving for best texture and gloss.