Pappardelle to false carbonara
Instructions
Brown a small chopped onion in a skillet with a little olive oil; combine the yellow peppers cut into Strip and lead to firing (possibly add a little water if too dry).
Pass the pepper (take someone aside for the decoration of the plate) to the knitting mill (disco).
Add the ricotta cheese, 2 tablespoons of Parmesan cheese, a pinch of salt and mix well so that no lumps remain.
Meanwhile Cook the pappardelle which must be al dente.
In a Pan fry in a little olive oil, bacon, diced.
Drain pappardelle, pay into the pan with the bacon and add the pepper sauce and a few tablespoons of pasta water.
Stir quickly over heat, adding a little more Parmesan cheese, freshly ground pepper and chopped the end of Rosemary, thyme, marjoram.
Garnish with pepper fillets kept aside and serve.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 200 g of ricotta
- 100 g of bacon
- 2 sweet yellow peppers
- 1 onion
- Rosemary
- Thyme
- Marjoram
- 2 tablespoons of grated parmesan cheese
- Olive oil
- Salt
- Peppercorns