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; 100 g Breadcrumbs; 80 g Pancetta Bacon; 100 g Pecorino Cheese; 1 Clove Fresh Garlic; 20 ml Extra Virgin Olive Oil; 5 g Table Salt; 1 Pinch Dried Chili Flakes

25 min

Quick

Gurkerl Küche

Ingredients

Price per portion:€ 6.11

Ingredients

Select all ingredients

Penne pasta 200 g Fusilli Nudeln

Classic breadcrumbs 100 g Semmelbrösel

Bacon 80 g Pancetta Speck

Pecorino 100 g Pecorino Käse

Fresh garlic 1 Zehe Knoblauch frisch

Extra virgin olive oil 20 ml Olivenöl extra nativ

Fine salt 5 g Speisesalz

Chili flakes 1 Prise getrocknete Chiliflocken

Preparation method

Heat the olive oil together with the whole garlic clove in a large pan. As soon as the garlic has released its aroma into the oil and smells slightly, remove the clove from the pan.

Now add the chili flakes, breadcrumbs, and the pancetta cut into fine strips to the pan. Briefly toast everything until the breadcrumbs are golden brown and the flavors have wonderfully combined.

Meanwhile, cook the fusilli al dente in plenty of salted water. Transfer the pasta directly from the pot to the pan and stir in with a splash of pasta water.