Maccheroncini al fumè

Step 1

Put the water on to boil.

Step 2

In a large skillet or sauté pan, sauté the cubes of bacon in olive oil until lightly browned and crispy around the edges.

Step 3

Sprinkle the bacon with the spices and give them a turn.

Step 4

When the spices give off their fragrance, add the tomato and give everything another turn. Simmer over gentle heat until the tomato has reduced to a saucy consistency.

Step 5

Add the heavy cream, stir it into the tomato and let that, too, reduce a bit. Add the grated cheeses and mix everything together until the cheese melts completely and have a creamy, velvety sauce. Taste and adjust for seasoning.

Step 6

Meanwhile, salt the water well and throw in the pasta. Cook until al dente.

Step 7

Transfer the pasta to the pan with the sauce and mix well over medium heat, adding a bit of pasta water if needed, until the pasta is well napped with the rich, perfectly velvety sauce.

Step 8

Serve right away.