Strozzapreti, pecorino romano and smoked bacon
Preparation Time: 10 min.
Cooking Time: 15 min.
Fresh pasta, cheese, a little bacon, all sprinkled with fragrant black pepper and here is the strozzapreti with pecorino romano and smoked bacon ... when the quality of the raw material makes the difference! Few ingredients for a great first course to bring to the table in 30 minutes.
350 g Strozzapreti
150 g pecorino romano
100 g fresh cream
100 g smoked bacon
pepper from Madagascar
When to make a great dish it takes very little, namely: strozzapreti, pecorino romano and smoked bacon. What really makes the difference is the quality of the raw material, everything else comes by itself and in 30 minutes a memorable first course is brought to the table!
This recipe refers to the typical cuisine of Lazio, in a re-edition of pasta alla gricia, using a fresh pasta such as strozzapreti, instead of durum wheat pasta and adding a touch of cream to the creaming.
The dishes of traditional cuisine have many versions, but don't miss our article, if you want to discover all the secrets to making the perfect pasta alla gricia.
In addition to pecorino, which must be of the Roman type, another fundamental ingredient of the recipe is the bacon, which will be even better if left a little brown, as in ravioli with crispy bacon.
It is not always easy to find the pillow. If you do not live in central Italy, you will probably find it only in well-stocked delicatessens, it is easier to find pancetta, which however is different, less valuable than bacon, but also less caloric.
Strozzapreti, pecorino romano and smoked bacon are prepared in a few steps. Dice the pecorino romano, heat the cream in a saucepan, add the cheese and let it melt over low heat. If the cream cheese is grainy, use an immersion blender.
Meanwhile, cook the strozzapreti in plenty of not too salty water.
While the pasta is cooking, cut the smoked bacon into regular cubes. Heat a little oil in a pan and brown the bacon until it becomes a little crunchy.