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Casarecce di Farro with Pesto alla Romana Serves 4/5
500g casarecce di farro
100g diced non smoked bacon
250g ricotta cheese
90gr. Zio Giorgio pesto alla romana in extra *** olive oil
50g grated parmesan cheese 50g grated pecorino cheese
half glass of white vine
1 tablespoon extra *** olive oil Salt, pepper, a splash of white wine
In a large skillet, cook a the bacon
add a splash of white wine, and let evaporate
Add the ricotta cheese and crush it, and peper
Add 90g Zio Giorgio Pesto alla Romana, half quantity of grated cheese to taste. Let rest the sauce
Cook pasta in a pot of boiling water
When the pasta is cooked al dente, drain it and add it to the skillet
Toss well and add some pasta cooking water to bind the sauce together if necessary
Sprinkle with remaining grated pecorino cheese and serve hot