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Mezzi Rigatoni with leek, bacon and saffron

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


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


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