Struggling to preserve the Italian culinary tradition oversea


INGREDIENTS (4 servings)

250g diced ham (speck, pancetta, best would be guanciale) / 350g pasta / 100g ricotta / grated pecorino / pepper / salt

Cook the pasta. In the meantime brown the diced pancetta in a pan with oil until well crunchy. Turn off the heat and add the ricotta in the pan with a spoonful of cooking water to create a dense cream. Drain the pasta and mix it in the pan. Add the grated pecorino and stir till the cheese is melted.


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