Mauro Magno’s mezzanelli allardiati in bianco bring together the traditions of Italian cooking and the deep flavour of Iberian pancetta.
The secret lies in preparing the pancetta in two different ways. One portion is finely chopped by hand to create the base of the sauce, while the other is cut into strips and fried until fragrant.
While the mezzanelli cook in plenty of salted water, the Pecorino Romano is placed in a large bowl. The pasta is drained while still piping hot, tossed directly with the cheese and finished with the pancetta, semi-dried tomatoes, rosemary and a selection of peppers.
The heat of the pasta and a small amount of cooking water bind the ingredients into a smooth, enveloping sauce, with no need for cream.
The result is a full-flavoured yet balanced pasta dish, combining the sweetness of Iberian pancetta, the savoury character of Pecorino Romano and the aromatic lift of pepper.
Watch Mauro Magno prepare the complete recipe: