Ingredients (serves 4)
- 400 g Trofie
- 200 g Curly Endive
- 120 g Bacon
- 100 g Black Summer Truffle Carpaccio
- 50 g Parmesan Cheese
- 1 clove garlic
- Parsley to taste
- EVO oil to taste
- Salt to taste
Preparation
Bring a large pot of water to a boil; add salt and pour the pasta.
Meanwhile, cut the bacon into strips, add it to a nonstick pan and cook until crispy. Meanwhile, in another pan, drizzle a little oil and golden a clove of garlic. When golden, remove it with a fork and add the curly endive (previously washed and roughly chopped); season with salt and parsley and cook for 3 minutes. Once the bacon is crispy, transfer it to a blender and blend on high speed for 1 minute; remove and set aside.
Add the endive to the blender and blend until creamy. Then transfer it to the pan, add the pasta, and mix, adding the Parmesan cheese and, if needed, a ladle of the pasta cooking water.
Plate and garnish with black summer truffle carpaccio and pancetta powder.
