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'dirty' pasta sauce

Usually served on rigatoni, pasta alla zozzona is a hearty porky sauce from the Castelli Romani. It has been compared to a melange of two classics, amatriciana and carbonara, combining crisped-up guanciale with sausage, egg yolks, pecorino, onions and passata.



Text © Dana Facaros & Michael Pauls

Image by Serafina