Maccheroncini al fumé

Maccheroncini al fumé is a delicious dish full of flavor. Here is a classic Italian recipe with a slight variation to make the dish unique.

Ingredients

• 350 g of maccheroncini (or other pasta of your choice)
• 200 g of smoked pancetta, cut into cubes
• 1 small onion, finely chopped
• 400 ml of tomato puree
• 100 ml of cooking cream
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan, to serve
• (Optional) A pinch of chili pepper, if you prefer a spicy aftertaste

Preparation

1. Put a pot of generously salted water on the stove and bring to a boil. Cook the maccheroncini according to the package instructions until they are al dente.

2. Meanwhile, in a large skillet, heat a drizzle of oil and sauté the chopped onion until it becomes translucent.

3. Add the pancetta cubes and let them brown until they are crispy and golden.

4. Pour the tomato puree into the skillet with the pancetta and onion. Adjust with salt and pepper and, if you like, add a pinch of chili pepper. Cook over medium-low heat for about 10-15 minutes, until the sauce has slightly reduced.

5. Add the cream to the skillet and mix well to combine the sauce. Let cook for another 2-3 minutes, just long enough to heat the cream.

6. Drain the pasta and pour it into the skillet with the fumé sauce. With the heat turned off, mix well to allow the pasta to absorb the seasoning.

7. Serve immediately, finishing the dish with a generous sprinkle of grated Parmesan.

Curiosity

“Maccheroncini al fumé” get their name from the smoked pancetta, whose distinctive flavor perfectly combines with the sweetness of the onion and the creaminess of the cream. This dish has various regional variants in Italy, and sometimes a touch of white wine can be added for a sour note in the sauce. Depending on the region, the pancetta can be replaced with speck or guanciale for variations on the “fumé” theme.