Fusilli pasta with smoked scamorza, guanciale and sage


Tommaso Ruggieri

Serve 6

In a pot with boiling salted water cook the fusilli until al dente. In the meantime, prepare the béchamel  sauce by diluting the powder in water according to the instruction on the package, bringing to a boil, then mix in the scamorza sauce and the sage cream. Mix the béchamel sauce to the fusilli and transfer them into a ovenproof dish .On top  add the cherry tomatoes and the bacon cut into strips, then bake at 180˚C  for fifteen minutes.