Sometimes less is more. Many of the classic Roman pasta dishes use very few ingredients but a great deal of technique to get just right. Cacio e Pepe and Carbonara are as synonymous with Rome as cowboy boots are to a rodeo. There is another classic Roman pasta dish that is lesser known. This is the Pasta alla Zozzona. The word Zozzona literally translates to “filthy”. We think it’s because this dish is over the top – in the best way possible. It starts with some crispy pork belly, we add our sweet fennel Italian sausage and some of our Palermo’s red sauce. To that we add the pasta with plenty of the pasta water, a handful of freshly grated pecorino cheese and a mixture of egg yolk and more pecorino cheese. We mix in the egg yolk and cheese off the heat, stirring vigorously to combine and let the egg yolks cook through without scrambling. The result is a velvety, bright, acidic sauce that is has a nice salty bite from the pork belly and the floral notes from the fennel. To be sure you know what you are getting, we event top it with a fried egg to let a little bit more egg yolk make the dish that much more “filthy” and awesome!