Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (3)
Pasta alla Zozzona Recipe (Authentic Roman Pasta)
NUTRITION · PER SERVING50M COOK
CAL 41%·PRO 69%
CARBS 72G35% OF CAL
5G FIBER8G SUGAR60G OTHER
FAT 43G47% OF CAL
16G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich Roman pasta combining guanciale, sausage, eggs, pecorino, and tomato. Hearty and deeply flavored, bringing together iconic Roman pasta traditions in one dish.
mainitalianpastapork🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 4- 350 g rigatoni (- 12 oz)
- 250 g pork sausage (- about ½ pound)
- 200 g guanciale (- 7 oz)
- 4 egg yolks
- 60 g freshly grated Pecorino Romano (- about 4 tablespoons + more to serve)
- 350 g canned San Marzano tomatoes (- 1 ½ cups)
- freshly ground black pepper
- salt (- to taste)
At a glance
PER SERVING · TIME 50M
CAL 41%·PRO 69%
CARBS 72G35% OF CAL
5G FIBER8G SUGAR60G OTHER
FAT 43G47% OF CAL
16G SAT27G 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
- 20m
- Cook
- 30m
- Sodium
- 1340mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 201mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.