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Maccheroncini al fumè

"Smoky Macaroni"
Cook Time30 mins
Course: Primo
Cuisine: Italian, Le Marche


  • 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


  • 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.