
traditional first dish from Rome, made with tomatoes, bacon and ewe's cheese.
This recipe can be made in different ways. Somebody adds wild mushrooms to the ingredients (about 250 g - 8 1/2 oz) to brown in the butter after bacon. Other people serve this pasta sprinkled with grated Parmesan and ewe's cheese.
Melt the butter in a pan and brown bacon; remove and set aside bacon In the same butter brown the cloves of garlic and red chilli pepper, remove them too. Add tomatoes and parsley; season to taste with salt and simmer, half-covered, for 15-20 minutes or until sauce is well reduced. At the end add bacon.
Meanwhile cook penne in a large kettle of boiling salted water according to package directions; drain well and pour them into a large bowl; sprinkle with ewe's cheese, dress with the sauce, stir gently and serve immediately.
Our suggestion is: Chianti (red wine from Tuscany).
This recipe belongs to the beginning of the last century; it isn't very old. An innkeeper created it because he wanted to modify "bucatini, Amatrice-style". In fact in both these recipes there are natural but poor ingredients, typical of that region.
If you want to combine this dish with other ones for a complete menu,
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