Description
Pasta Alla Zozzona is a rich and hearty Italian pasta dish combining smoky pancetta, creamy caciocavallo cheese, and tangy tomato sauce. This comforting meal is easy to prepare, uses simple ingredients, and offers perfectly balanced flavors ideal for cozy dinners or special occasions.
Ingredients
Pasta
- Rigatoni or penne — 400g (14 oz)
Pancetta and Aromatics
- Pancetta — 150g (5 oz), chopped
- Garlic — 2 cloves, finely diced
- Onion — 1 medium, finely diced
- Olive oil — 2 tbsp
Cheese and Sauce
- Caciocavallo cheese — 150g (5 oz), grated
- Tomato sauce — 1 cup (240ml)
Seasonings and Herbs
- Fresh parsley or basil — 2 tbsp, chopped
- Black pepper — to taste
- Salt — to taste
Instructions
- Prepare the Ingredients: Chop the pancetta into small pieces, finely dice the onion and garlic, and grate the caciocavallo cheese. Having everything ready makes the cooking process smooth.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain the pasta, reserving 1 cup of the cooking water.
- Sauté Pancetta and Aromatics: Heat olive oil in a large pan over medium heat. Add the pancetta and cook slowly until crispy. Then add the onion and garlic, sautéing until translucent and fragrant.
- Add Tomato Sauce and Simmer: Pour in the tomato sauce, stir well, and let it simmer gently for 5 to 7 minutes to combine flavors and thicken slightly.
- Combine Pasta and Sauce: Add the drained pasta to the pan and toss well with the sauce. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- Add Cheese and Herbs: Remove the pan from heat, sprinkle the grated caciocavallo cheese over the pasta, and stir gently until the cheese melts into a creamy coating. Finish by adding chopped fresh herbs and cracking black pepper on top.
Notes
- Use freshly grated caciocavallo for best melting and flavor.
- Reserve pasta water to adjust sauce consistency and achieve a silky texture.
- Cook pancetta slowly to render fat properly and get crispy pieces.
- Do not overcook pasta; al dente holds the sauce better.
- Add cheese off the heat to avoid grainy or stringy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/4 recipe)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg