Fettucce alla chitarra with broad beans, bacon and cheese
Ornella Pasquariello
Time of realization: 80 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 2
125 g of organic bean curd
125 g of Senatore Cappelli re-milled semolina
1 organic egg
qs of water
1 pinch of salt
1 teaspoon of extra virgin olive oil
seasoning:
A handful of frozen broad beans (about 250 g)
60 g of bacon into strips
to taste grated pecorino
1 tablespoon of extra virgin olive oil
salt and pepper
Method
Mix the two flours with the lightly beaten egg, the salt and the oil and add a drop of water at a time, continuing until you have a rather homogeneous mixture.
Cover and let it rest for 1 hour.
Roll out in the dough sheeter or with a rolling pin, leaving it rather thick; when it has dried a little, cut into strips with a wide guitar or with a knife like scialatielli.
Seasoning:
Boil the frozen beans for a few minutes and peel them.
In a pan, sweat the bacon and once golden add a tablespoon of oil and the beans; add a little salt and pepper, cook for a few minutes then turn off the heat.
Meanwhile, boil the fettucce in boiling salted water and once al dente drain them gently and put them in the pan with the sauce and sauté, add a little pecorino cheese over the heat off and whisk adding the pasta cooking water if necessary.
Serve and pepper again.
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