Fusilli from Matera with Pancetta and Pecorino

Name: Fusilli from Matera with Pancetta and Pecorino
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italienische Küche
Ingredients: 200 g Fusilli Pasta; 80 g Pancetta bacon thinly sliced; 100 g Pecorino cheese in one piece; 100 g Breadcrumbs; 1 clove fresh garlic; 20 ml Extra virgin olive oil; 5 g Fine salt; 1 pinch crushed dried chili flakes

25 min

Quick

Knuspr-Küche

Preparation method

Ingredients overview

200 g Fusilli Pasta
80 g Pancetta bacon thinly sliced
100 g Pecorino cheese in one piece
100 g Breadcrumbs
1 clove fresh garlic
20 ml Extra virgin olive oil
5 g Fine salt
1 pinch crushed dried chili flakes

Heat the olive oil in a pan with the whole garlic clove. As soon as the oil is fragrant, remove the garlic. Add the coarsely crushed dried chili flakes, breadcrumbs, and pancetta cut into fine strips. Briefly toast everything until the flavors meld and the breadcrumbs are golden brown.

Cook the pasta al dente in plenty of salted water. Add the noodles directly to the pan and a splash of the pasta water. Turn off the stove, sprinkle with the grated Pecorino, and mix everything well.

Arrange on plates and sprinkle with some extra cheese, if desired.