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’