Buon appetito!
Paccheri with Amatriciana sauce and pecorino cream
Ingredients
4 persons
- 400 grams paccheri
- 600 milliliters veal broth
- 300 grams pecorino
- 2 onions, chopped
- 2 cloves of garlic
- 240 grams pancetta, diced
- 800 gram ELVEA Cubes
- fresh basil
- olive oil
- salt
Preparation
-
1
Cook the paccheri al dente in plenty of salted water. Heat the veal broth and melt the pecorino into it over low heat. Blend until smooth with a splash of olive oil.
-
2
Sauté the finely chopped onion with a clove of garlic in a drizzle of olive oil. Add the pancetta cubes and let them crisp up nicely. Then add the Elvea Cubes and some finely chopped basil leaves. Let it simmer for a few minutes over low heat.
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3
Drain the pasta and toss it with the tomato sauce.
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4
Divide onto two plates and spoon some of the pecorino cream alongside. Garnish with fresh basil.
