A delicious first course of fusilli with a mix of ingredients: peeled tomatoes, ricotta, smoked pancetta and Pecorino cheese. A dish inspired by Italian tradition but with a touch of originality.
Put the chopped onion and garlic into the hot oil
As soon as the soffritto takes color, brown the pancetta cut into cubes
Pour in the wine, let it evaporate and add the tomatoes
Cook for about 20 minutes
Meanwhile, work the ricotta with a wooden spoon together with the grated Pecorino until creamy
Combine the two mixtures
Cook the pasta in plenty of salted water and toss it with the sauce
Frying pan
Saucepan
Knife
Italia
| Energy (kcal) | 159.68 |
| Carbohydrates (g) | 23.57 |
| of which Sugars (g) | 2.93 |
| Fat (g) | 4.28 |
| of which Saturates (g) | 2.28 |
| Protein (g) | 7.73 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.12 |
