Paccheri all'amatriciana with pecorino cream

Italian
Italian
Main dish
Main dish

Ingredients

200 g
paccherri
300 ml
veal broth
150 g
pecorino
1
onion, chopped
1 clove
garlic
400 g
ELVEA Cubes
fresh basil
olive oil
salt
Persons

Preparation

Cook the paccheri al dente in a large amount of salted water. 
Heat the veal stock and melt the pecorino on a low heat. Mix smoothly with a dash of olive oil.  
Fry the finely chopped onion with a clove of garlic in a dash of olive oil. Add the diced pancetta and let it cook until crispy.
Then add the diced tomatoes and some finely chopped basil leaves. Let simmer for a few minutes on a low heat. 
Drain the pasta and mix it with the tomato sauce.
Divide between two plates and spoon some of the pecorino cream.

Finish with fresh basil. 
 
ELVEA products in this recipe