Fusilli all'amatriciana with yellow datterino tomato

Fusilli all'amatriciana with yellow datterino tomato

500 g fusilli pasta
9 rasher of seasoned bacon
to taste White wine
60 g Parmigiano Reggiano cheese
1 Golden onion
to taste chili pepper
to taste Parsley
to taste Pepper
to taste salad

For 6 persons.

Cook the fusilli al dente in abundant salted water. Brown the chopped onion in a pan with a little extra virgin olive oil; add the bacon and the guanciale ham chopped into thin strips, then douse with the white wine and add salt and pepper to taste. Finally incorporate the blended datterini tomatoes and the chilli pepper to taste. Strain the fusilli and toss them in the prepared condiment, adding the pecorino (sheep’s cheese) Grancrema and the grated Parmigiano. Complete with a sprinkling of chopped parsley.

 


Chef

Chef Gianluca Galliera

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