Description
Pasta Alla Zozzona is a rich and hearty Italian pasta dish combining smoky pancetta, creamy caciocavallo cheese, and tangy tomato sauce.
Ingredients
- Rigatoni or penne — 400g (14 oz)
- Pancetta — 150g (5 oz), chopped
- Garlic — 2 cloves, finely diced
- Onion — 1 medium, finely diced
- Olive oil — 2 tbsp
- Caciocavallo cheese — 150g (5 oz), grated
- Tomato sauce — 1 cup (240ml)
- Fresh parsley or basil — 2 tbsp, chopped
- Black pepper — to taste
- Salt — to taste
Instructions
- 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.
- 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.
- 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.
- Pour in the tomato sauce, stir well, and let it simmer gently for 5 to 7 minutes to combine flavors and thicken slightly.
- 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.
- 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
- This dish is perfect for cozy dinners or special occasions.
- Feel free to substitute with other types of pasta if desired.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg