Maccheroncini al fumè
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Cook Time
30 mins
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Course
Main Course
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Cuisine
Italian
Maccheroncini al fumè
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"Smoky Macaroni"
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Ingredients
- 500g lb sedanini or another short pasta, 500g (1 lb), or penne
- 150g oz pancetta affumicata cut into cubes, or slab bacon
- 400g oz tomato passata or an equivalent amount of canned tomatoes passed through a sieve
- hot pepper flakes And other spices if you like, a pinch each
- Coriander
- nutmeg
- 150ml /4 cup heavy cream
- 50g /2 oz Emmenthal cheese grated
- 50g /2 oz Parmesan Cheese grated
- olive oil
- salt
Instructions
- Put the water on to boil.
- In a large skillet or sauté pan, sauté the cubes of bacon in olive oil until lightly browned and crispy around the edges.
- Sprinkle the bacon with the spices and give them a turn.
- When the spices give off their fragrance, add the tomato and give everything another turn. Simmer over gentle heat until the tomato has reduced to a saucy consistency.
- Add the heavy cream, stir it into the tomato and let that, too, reduce a bit. Add the grated cheeses and mix everything together until the cheese melts completely and have a creamy, velvety sauce. Taste and adjust for seasoning.
- Meanwhile, salt the water well and throw in the pasta. Cook until al dente.
- Transfer the pasta to the pan with the sauce and mix well over medium heat, adding a bit of pasta water if needed, until the pasta is well napped with the rich, perfectly velvety sauce.
- Serve right away.
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