Rustic Matera fusilli with dried peppers
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25 min
Quick
Sezamo
Descoperă gustul autentic al Italiei cu această rețetă rapidă și savuroasă de fusilli rustice. Combinația de pancetta crocantă, pesmet rumenit și brânză Pecorino Romano oferă o textură surprinzătoare și un gust bogat, completat perfect de aroma subtilă a usturoiului și iuțeala ardeiului uscat. O cină delicioasă, gata în doar 25 de minute!
Ingredients
Preparation method
Ingredients overview
- 200 g fusilli
- 100 g breadcrumbs
- 80 g pancetta
- 100 g Pecorino Romano cheese
- 1 garlic clove
- 20 ml extra virgin olive oil
- 5 g iodized table salt
- 1 pinch of dried chili pepper
In a large pan, heat the olive oil together with the whole garlic clove. When the oil becomes aromatic, remove the garlic from the pan. Add the coarsely crushed dried chili pepper, the breadcrumbs, and the finely sliced pancetta. Sauté everything for a few minutes until the flavors meld and the breadcrumbs become crispy.
Boil the fusilli pasta al dente in salted water, according to the package instructions. Drain them (reserving a little pasta water) and add them to the pan over the pancetta and breadcrumb mixture. Add a splash of the pasta 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 pepper seeds in the pan. For a milder version, use chili flakes.
Nutritional values
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