Rigatoni alla toranese
Instructions
Cook the rigatoni in boiling salted water.
Saute to moderate flame small Diced Bacon and onions, peeled and thinly sliced.
Drain the pasta al dente and dress with the sauce of bacon and onions, sprinkle with ground pepper and sprinkle with cheese.
Ingredients and dosing for 4 persons
- 350 g of type rigatoni pasta
- 80 g of lard
- 2 small onions
- 30 g of grated pecorino cheese
- Abundant of salt
- Minced 1 of black pepper