A simple pasta and also quick to prepare: tomato, Onion, Bacon, pecorino cheese and a pinch of cayenne pepper. But the pasta is made from homemade egg noodles, homemade, which makes the difference between a good dish and a really yummy. By now you've figured out that when I have time I love literally put finger in the pie, especially if it comes out a lot. You can use any type of pasta ready or, If you prefer, do it with common spaghetti House: you will not regret.
Ingredients for 4 people:
- 380 grams of spaghetti or other pasta (If you want to make you click here on ‘basics‘) or even if you prefer durum wheat
- a small piece of chili pepper
- 500 grams of peeled tomatoes cut in large chunks
- Golden onion
- 150 grams Bacon cut in two slices
- pecorino stagionato PDO as required
- 4 Tablespoons extra virgin olive oil
- salt to taste
- a pinch of sugar
Finely chop the onion and put it in a pan with oil: Sauté slowly adding if necessary a little hot water. Combine the tomato chunks, the chili, a pinch of sugar and salt to taste.
In another pan, Brown the bacon, without adding other fats, until it becomes Golden and crunchy, then blend in tomato sauce.
Boil the pasta in salted water and drain it al dente (sure that the egg, especially if homemade, it cooks very little) keeping aside a little of the cooking water. Blast the spaghetti with sauce and serve them immediately after they have been abundantly sprinkled with grated pecorino cheese Dop.
THE PAIRING: These egg spaghetti with tomato, Bacon and pecorino deserve a match with a medium-bodied red wine. We chose the Teroldego Rotaliano Doc produced by the canine cooperative Cavit with the homonymous vine, This wine smells of berries, is tannic and harmonic. Excellent with bolder flavors and ingredients on this recipe, especially the pecorino and pancetta.