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Sage and pancetta caserecce — cropped photograph of the dish

Italy

Caserecce with sage and pancetta

Caserecce with sage and pancetta

Caserecce with sage and pancetta

Short pasta coated in a creamy sage, hazelnut, and pecorino pesto, then topped with crispy pancetta.

Short pasta coated in a creamy sage, hazelnut, and pecorino pesto, then topped with crispy pancetta.

Short pasta coated in a creamy sage, hazelnut, and pecorino pesto, then topped with crispy pancetta.

Préparation
10 min
Cuisson
12 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 320 gcaserecce or another short pasta
  • 120 gsweet pancetta, sliced
  • 10 to 12 leavesfresh sage
  • 60 gtoasted hazelnuts
  • 30 ggrated aged pecorino
  • 5 tbspextra-virgin olive oil
  • 1 to tastesalt and white pepper

Préparation

  1. Wash and dry the sage leaves. Place them in a blender with 30 g of the hazelnuts, the pecorino, and the olive oil.
  2. Blend until fine and smooth, then set aside.
  3. Toast the pancetta in a dry nonstick pan for 2 to 3 minutes, until crisp. Drain on paper towel and cut into thin strips.
  4. Cook the caserecce in a large pot of salted boiling water until al dente. Reserve a little cooking water before draining.
  5. Loosen the sage pesto with a splash of cooking water until fluid and creamy.
  6. Toss the pasta with the sauce and pancetta. Scatter over the remaining hazelnuts, season with a little white pepper, and serve.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.