Nastrini with tomato, bacon and parmesan
Instructions
In a large aluminum pot with two handles, put a little oil and the shallots to Brown.
Meanwhile Peel the tomatoes perini, after being immersed for a few seconds in boiling water and cut them into cubes.
When the shallots will be slightly Golden, add the Diced Bacon and let Brown, then add the tomatoes, salt and pepper and leave to cook over low heat.
Meanwhile, put a pot on the fire with water and cook the pasta.
As soon as the water boils, throwing ribbons and cook.
When the pasta is al dente, drain with the spider and put it into the pan of sauce.
turn it to season, completing with leaves of Basil and Grana Padano cheese in flakes.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 200 g of perini tomatoes ripe
- 100 g of bacon
- 1 shallot
- Basil
- Grana padano cheese
- Olive oil extra virgin
- Salt
- Pepper