Maccheroncini al fumè
"Smoky Macaroni"
Ingredients
- 500g 1 lb 500g (1 lb) sedanini or penne or another short pasta
- 150g 5 oz pancetta affumicata or slab bacon cut into cubes
- 400g 14 oz tomato passata or an equivalent amount of canned tomatoes passed through a sieve
- A pinch each of hot pepper flakes, ground coriander and nutmeg And other spices if you like
- 150ml 3/4 cup heavy cream
- 50g 1-1/2 oz Emmenthal grated
- 50g 1-1/2 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.