Paccheri pasta "Millenial Pink"
Diego Ponzoni
Menù Ingredients
540 g. Paccheri pasta
120 g. Cured Pancetta
30 g. Sliced Almonds
30 g. Shallots
q.s. Rosemary
For 6 people
Cook the paccheri pasta in boiling salted water. In a pan, with a drizzle of evoo sautè the chopped shallots. Add the diced and pureed beetroot and the cheese sauce. Dilute everything with a little cooking water. When the pasta is cooked, drain it and toss in the prepared sauce. Garnish with crispy pancetta, toasted almonds and a sprig of rosemary.
