This Italian sausage pasta recipe is a rich and flavorful Roman dish known as Pasta alla Zozzona, or “Dirty Pasta.” A truly delicious fusion of carbonara, amatriciana, and cacio e pepe, it brings together crispy guanciale (or pancetta), crumbled Italian sausage, and a silky egg and cheese sauce.

Guanciale is the best choice for this dish, as it comes from the pig’s cheek, offering a richer, more intense flavour than pancetta. However it can be hard to find. Its hit and miss if I find it here, so substitute with pancetta if need be. However, if you can get guanciale do! If you can’t find Pecorino Romano, you can substitute Parmesan, but be aware that Pecorino has a stronger, saltier taste.

Salting the pasta water is a crucial step in Italian cooking. The water should be “as salty as the sea” because this is the only chance to season the pasta itself. The salt enhances the pasta’s natural flavour, making the whole dish taste better. Additionally, the starchy pasta water helps create a smooth, velvety sauce. When you add it back into the dish, it binds everything together, giving that authentic Italian pasta texture. So, never skip the salt—your pasta recipe will be all the better for it!

Perfect for a hearty Italian dinner, this creamy Italian sausage pasta serves two and delivers bold flavour. It’s one that kids love too, so you may need to double up the ingredients to make a fabulous easy dinner for four people!