Today, Corinna is going to show you how to make pasta al fumè. The original recipe is usually made with maccheroncini and is typical of Le Marche. A curiosity: this dish was created for the first time in 1978 by the chef Stefano Marzi, aka Maciste *a legendary strong figure). He got his nickname after his passion for body-building. Enjoy it!
INGREDIENTS (for 4 to 6 people)
500 gr of pasta (maccheroncini, maccheroni, penne, ecc)
100gr of pancetta
200ml of strained tomatoes
100ml of fresh cream
Half onion
Half glass of white wine
Olive oil
Salt
Parmesan cheese
PREPARATION
Pour four table spoons of olive oil in a large frying pan. When the oil is warm, add the pancetta in it and stir fry it for a few minutes. Add the strained tomatoes and half a glass of wine. Let the sauce simmer for a while. Add a few pinches of salt and some water to adjust the consistency. When it is of the right density, add the cream in and turn the heat off.
Meanwhile, fill a large sauce pan with water and bring it to the boil. Add some pinches of coarse salt. When the water boils, add the pasta in. Let it cook until it is “al dente” – on the hard side. When the pasta is “al dente”, drain it and mix it with the fume’ sauce. Add some parmesan cheese and plate it. Serve hot.
BUON APPETITO! 🙂
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Enjoy it!
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