Ingredients (4 people): 340 g (3/4 lb) bucatini, 115 g (1/4 lb) pancetta, sliced into bacon, 2 zucchini, diced, 75 ml (1/3 cup) olive oil, 8 onions, sliced, 4 cloves garlic, ground, 2.5 ml (1/2 tsp) crushed pepper flakes, 70 g (1 cup) grated pecorino romano cheese or more to taste (see note), 10 g (1/4 cup) chopped basil leaves, 30 ml ( 2 tablespoons) chopped mint leaves.
recipe: Cook the pasta al dente in a pot of boiling salted water. Take 250 ml (1 cup) of boiling water. Drain the pasta and lightly oil it. Meanwhile, in a large skillet over high heat, sauté pancetta and zucchini in oil. Salt and pepper. Add the green onion, garlic and chili pepper. Continue cooking for 2 minutes. Add the pasta and 1/2 cup (125 ml) of the boiling water. Continue cooking until the pasta is al dente and the sauce begins to thicken slightly. Remove from heat. Add the cheese and toss to coat the pasta with the sauce. Add cooking water if necessary. Sprinkle with herbs. Serve immediately.
Pasta with shrimp, crème fraîche and pesto sauce
Ingredients (4 people): 300 g of spaghetti, 400 g of raw shrimp, 30 cl of liquid crème fraîche, 4 tbsp. spoons of olive oil, salt and pepper, pesto.
recipe: Bring a large pot of salted water to a boil in a saucepan over high heat. Reduce the heat to medium and place the pasta in the boiling water. Cook according to package directions or until al dente. When the pasta is cooked, drain it in a colander, then pour into a bowl and keep warm. Heat the olive oil in a pan over high heat. Fry the peeled shrimp for about 5 minutes, stirring well, until golden brown. Meanwhile, heat the heavy cream in a saucepan over low heat. Salt and pepper to taste. Add 4 to 5 tbsp. pesto and mix well. Combine the shrimp, cooked pasta and the pesto cream sauce and mix well. Season with salt and pepper if needed. Serve immediately.
Ingredients (4 people): pepper, salt, 1 yellow onion, 0.5 green peppers, 2 tomatoes according to size, pasta of your choice, 400 g smoked bacon (or slices of bacon cut into strips), 13.5 thin slices of chorizo, cream, Provencal herbs, paprika in powder.
recipe: In a pan with a tablespoon of olive oil, fry the onion and pepper over medium heat until the onion begins to brown and the pepper sweats. Add the bacon or bacon and chorizo over a low heat. Let them melt and then turn up the heat to brown them. Meanwhile, dice the tomatoes and add them to a pan over medium heat. As soon as the tomatoes start to dissolve in the sauce (5 minutes is enough), add salt, pepper and a small spoonful of paprika. Stir for 1 minute, then add the herbs de Provence and about 3 tablespoons of crème fraîche. Keep stirring until the sauce is evenly colored and flaky a bit! Finally, pour over cooked pasta to taste and sprinkle with parmesan and a few basil leaves.