Ingredients (serves 6)
- 600 g di Calamarata
- 400 g Peas
- 200 g Bacon
- 150 g Black Summer Truffle
- 100 g Potatoes
- 70 g Parmesan Cheese
- Salt to taste
- Parsley to taste
- Garlic powder to taste
- 1 tablespoon oil
Preparation
Prepare a pot with plenty of water: when it boils, add salt and pour the pasta.
Meanwhile, in a separate saucepan, blanch the peas and potatoes for 10-15 minutes.
Once cooked, transfer them to a blender and add oil, salt, parsley, garlic and Parmesan cheese. Blend on high speed until creamy.
Transfer the mixture to the pan, drain the pasta, and stir to combine.
Serve and garnish with black summer truffle to taste. For a richer touch, add bacon powder.
To prepare the bacon powder
Preheat the oven to 180°C (350°F).
Line a baking sheet with parchment paper and arrange the pancetta slices on top. Bake for about half an hour, turning the slices at least a couple of times.
Once cooked and crispy, remove from the oven and let cool. Then crumble them.
