Ingredients
- 100g smoked pancetta or bacon
- 50g grated Emmental
- 40g grated caciottina (medium soft, mild cheese)
- 50g Parmigiano Reggiano PDO
- 125ml double cream
- 200g organic tomato passata
- 400g penne
- pepper to taste
- salt to taste
Directions
Step 1
Cut the pancetta, either into julienne strips or dice into cubes. Fry it in a pan until crisp. When the bacon is golden and crisp, add the tomato passata and allow to reduce, stirring occasionally. Salt to taste.
Step 2
In the meantime, boil plenty of salted water and cook the pasta. Add the cream to the sauce, stir and then add in the drained pasta. Sprinkle with pepper, generously if you like, and add the grated Emmental, caciottina cheese and Parmesan.
