Pasta of the week: Tirrena Paccheri with patate and pancetta! Make this cozy fall pasta with the recipe below, using our Laudemio olive oil.
INGREDIENTS:
1 white leek, sliced finely
200 g of pancetta (rigatino), cut into thin strips
200 g of potatoes, cut into small cubes
1/2 glass of white wine
Laudemio olive oil
100 g of aged pecorino cheese
300 g of Tirrena pasta
PREPARATION:
1. Boil water.
2. Sauté leek with Laudemio olive oil until translucent. Add pancetta and potatoes, sauté gently, deglaze with the wine, season with salt and pepper, and cook until the potatoes are tender and the pancetta is cooked through.
3.Cook the pasta, draining three minutes before it’s al dente and reserving some of the cooking water.
4. Add pasta to the pan with pancetta mixture, and stir in the grated pecorino, adding a bit of the cooking water if needed to create a creamy consistency.
5. Serve with olive oil and more pecorino, if desired.
marchesifrescobaldi laudemioevo
#pastaoftheweek #grownintuscany #recipeoftheday #pastatirrena #laudemiofrescobaldi
