Pasta alla Zozzona - The Secret Roman Pasta I Can't Stop Making

Today we are making an easy and more obscure Roman dish called Pasta alla Zozzona. Hedley & Bennet Apron: https://amzn.to/4hgBeqR Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr RSVP International Wood Salt Box: https://amzn.to/46bSWqJ SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast PRINT RECIPE: https://www.sipandfeast.com/pasta-alla-zozzona/ INGREDIENTS 1 pound (454g) rigatoni or paccheri, ziti, penne, etc 6 ounces (180g) pancetta or guanciale 3/4 pound (340g) bulk Italian sausage 1 medium yellow onion - diced 1 teaspoon crushed hot red pepper flakes - or to taste 1/2 cup (120ml) dry white wine 1 24-ounce jar (700g) passata 1/2 cup (45g) grated Pecorino Romano - plus more for serving 1 large egg 2 egg yolks salt and pepper to taste 1 cup (240ml) pasta water - will most likely not need all of it VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.