Inside the Rustic Kitchen · by Emily★ 5.0 (5)
Pasta alla Zozzona
NUTRITION · PER SERVING35M COOK
CAL 37%·PRO 60%
CARBS 88G47% OF CAL
6G FIBER10G SUGAR71G OTHER
FAT 31G37% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Roman pasta combining three classic dishes—Amatriciana, Carbonara, and Cacio e Pepe—into one incredibly rich, complex plate. Guanciale, sausage, tomato, cheese, and egg create an indulgent, savory sauce.
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View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz (400g) Rigatoni (or other short pasta)
- 5.3 oz (150g) guanciale, cut into cubes or strips ((about 1.5 cups) can also use pancetta)
- 5.3 oz (150g) Italian sausages, removed from their casings (about 1 large sausage or 2 small)
- 1 white onion
- ¼ cup (60ml) white wine
- 14 oz (400g) passata (tomato puree US)
- 1.5 oz (40g) Pecorino Romano
- 3 egg yolks
- Salt and black pepper
At a glance
PER SERVING · TIME 35M
CAL 37%·PRO 60%
CARBS 88G47% OF CAL
6G FIBER10G SUGAR71G OTHER
FAT 31G37% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 867mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 155mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 867MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.