Ingredients for 4 servings:
- 450g Mezzi Rigatoni di Gragnano Igp
- 2 leeks
- 2 slices of rolled bacon
- 2 spring onions
- 150g Pecorino Romano
- Saffron to taste
- Thyme to taste
- 1 tbs EVO oil
- Salt to taste
- Black and pink pepper to tast
Directions:
Fry the leek and spring onion cut into slices and the diced bacon in a deep pan with wide edges
Cook the pasta al dente in plenty of salted water, drain it and add it to the sauce
Mix over a low heat with the saffron dissolved in a little cup of water, the evo oil, the grated Pecorino and the ground peppercorns
Garnish with a sprig of thyme and serve