Pasta rustica with bacon and burrata

Cut 2 of the onions into rings & chop the last onion. Crush the garlic.

Put the bacon cubes in a pan, cook over low heat. Do not turn the heat up too high so that the fat can melt well. Add the chopped onion and the crushed garlic.

Add the Elvea Il Puro together, tear up the basil leaves and add as well. Let simmer for 20 minutes. Meanwhile, make the caramelized onions.

Put a good splash of olive oil in a second pan. Sauté the onions over low heat until slightly browned. Increase the heat, deglaze with a good splash of balsamic vinegar and continue to sauté. Remove from the pan and set aside.

Cook the pasta until tender in well-salted water. Meanwhile, knock the burrata loose with a fork.

Season the sauce with pepper & oregano. Salt is not necessary as the Il Puro already has a wonderfully intense flavor. Add the pasta directly to the sauce & shake well.

Spoon the pasta onto the plate, top with some burrata and finish with a few caramelized onions and, for those who like it, some Parmesan cheese.