MALFADINE ALLA ROMANA (Pasta with Bacon and Cheese sauce)
- 10 ounces mafalda pasta
- 3 tablespoons olive oil
- 1 onion, chopped finely
- 7 ounces lardons, or 7 ounces smoked bacon
- 1 (14 ounce) canchopped imported Italian tomatoes, with liquid
- 12 sun-dried tomatoes packed in oil, chopped, drained and
- 3 tablespoons parmesan cheese, or 3 tablespoons romano cheese
- 2 tablespoons butter
- salt and pepper
DirectionsIf using bacon, cut into cubes.
In a frying pan, saute the onion till softened but not browned.
Add the lardons or bacon cubes, and brown them.
Add the canned tomatoes and the chopped sun-dried tomatoes.
Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook the malfadine al dente.
Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
Transfer to a serving dish and serve immediately.