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. 
 
Recept info: Peppe Giacomazza ‘Een feest uit Italië’
ELVEA products in this recipe