Rustic Fusilli from Matera with Dried Peppers
25 min
Quick
Sezamo
Ingredients
Preparation method
Ingredients overview
- 200 g fusilli
- 100 g breadcrumbs
- 80 g pancetta
- 100 g Pecorino Romano cheese
- 1 clove garlic
- 20 ml extra virgin olive oil
- 5 g iodized table salt
- 1 pinch dried chili pepper
In a large pan, heat the olive oil with the whole garlic clove. When the oil becomes fragrant, remove the garlic from the pan. Add the coarsely crushed dried chili pepper, breadcrumbs, and pancetta cut into fine strips. Sauté everything for a few minutes until the flavors meld and the breadcrumbs become crispy.
Cook the fusilli pasta al dente in salted water, according to package instructions. Drain them (reserving a little of the cooking water) and add them to the pan with the pancetta and breadcrumb mixture. Add a splash of the pasta cooking water to bind the sauce. Turn off the heat, sprinkle with grated Pecorino Romano cheese, and mix well.
Serve the pasta warm, sprinkling a little more Pecorino cheese on top for an intense flavor.
Chef's tip
If you prefer a spicier taste, you can leave the chili seeds in the pan. For a milder version, use chili flakes.
60 min
Under an hour
