Casentino-Style Romagna Garganelli with Colonnata PDO Fatback Bacon

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Ingredients for 4 people

  • 400g Canuti Garganelli
  • 100g Colonnata PDO fatback bacon
  • 30g red sweet pepper
  • 30g yellow sweet pepper
  • 30g green sweet pepper
  • 20g small peas
  • 100g button/field mushrooms
  • 100g grated Parmigiano Reggiano cheese
  • 125ml extra virgin olive oil
  • 125 ml cream
  • 1 shallot
  • 1 bunch parsley
  • Salt


Dice the Colonnata bacon and fry gently in a large pan, with the oil and the shallot.

As soon as the bacon has browned slightly, add the peppers cut into thin strips, the peas and the sliced mushrooms.

Cook the ingredients over moderate heat for about 20 minutes, and then add the cream.

Salt to taste.

Cook the CanutiGarganelli in abundant boiling salted water, drain and toss in a pan over high heat with the sauce prepared previously and a generous handful of grated Parmigiano Reggiano.

Serve while still very hot, garnishing with finely chopped parsley and grated Parmigiano Reggiano.

Le modalità di cottura della pasta Canuti

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La tradizionale cottura in acqua bollente, la pratica cottura al vapore oppure l’originale e gustosa frittura.

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