'Secret' pasta dish that guests will think was cooked by a chef in Rome

Rome is famous for its four classic pastas: cacio e pepe, gricia, amatriciana and carbonara.

But there's actually a fifth pasta that combines the best elements of these four — and, according to one chef, it's the best tasting of them all.

Meet pasta alla zozzona. Although its name directly translates to "filthy pasta," Stephen Cusato, host of "Not Another Cooking Show" on YouTube, believes that is a bit of a misnomer.

"It's like a kitchen sink sort-of-situation," Cusato told Fox New Digital in a Zoom interview from Yonkers, New York. (See the video at the top of this .)

"But the 'kitchen sink,' in this regard, is all of the ingredients that Rome is known for that you might see throughout all of the four Roman pastas."

Cusato, who uses his YouTube channel and show to teach people about cooking techniques , was initially unfamiliar with pasta alla zozzona, he said.

"It looked delicious," he said. "So I thought that was a suitable thing to teach."

Pasta alla zozzona, he said, is "sort of like a secret pasta , but it's absolutely the best of all of those pastas."

"It's kind of a real mash-up of all of the four Roman pastas," he said. "To me, visually, it resembled a cream sauce, sort of like a vodka sauce , because the egg lightens the color."

When making pasta alla zozzona, Cusato recommends plating the meal on a warm plate, otherwise it will "seize up immediately."

"And once it's plated, eat it immediately," he said.

Below, his recipe, as shared with Fox News Digital.