Smoky Macaroncini

Name: Smoky Macaroncini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Sedanini Rigati pasta 14.1 oz; Fresh liquid cream 0.8 cup; Smoked pancetta 6.3 oz; Tomato purée 2 ½ cups; Emmentaler cheese 1.8 oz; Parmigiano Reggiano PDO cheese 1.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Caciottina cheese (soft, sweet) 1.4 oz; Dried chili pepper to taste; Nutmeg to taste; Powdered coriander to taste; Black pepper to taste

811

Calories per serving

Energy Kcal 811
Carbohydrates g 91
of which sugars g 10.8
Protein g 31
Fats g 35.8
of which saturated fat g 16.11
Fiber g 5.3
Cholesterol mg 95
Sodium mg 1047

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Stefano Marzi

Creamy and tantalizing, so good it rivals carbonara and amatriciana! We are talking about smoky macaroncini, a first course invented by Stefano Marzi of the Mac Iste' restaurant in Castelpiano in the Marche region. In the Giallozafferano kitchen, he personally demonstrated how to make this easy and rich first course, perfected in 1978. Tomato sauce, bacon, cream, and two special mixes: cheeses and spices. The best dishes are often those characterized by few ingredients, simple gestures, and a lot of passion. Replicating smoky macaroncini at home will be very simple, and you can delight your guests for a quick lunch or a perfect dinner with this robust-tasting pasta from the Marche region!

Discover other tasty first courses:

INGREDIENTS

811

Calories per serving

Sedanini Rigati pasta 14.1 oz (400 g)

Fresh liquid cream 0.8 cup (200 g)

Smoked pancetta 6.3 oz (180 g)

Tomato purée 2 ½ cups (600 g)

Emmentaler cheese 1.8 oz (50 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Extra virgin olive oil to taste

Fine salt to taste

Caciottina cheese 1.4 oz (40 g) - (soft, sweet)

for the spice mix: Dried chili pepper to taste; Nutmeg to taste; Powdered coriander to taste; Black pepper to taste

Preparation

How to prepare Smoky Macaroncini

To make smoky macaroncini, start by dicing the smoked bacon 1. Dice the caciotta 2 and Emmentaler 3 as well.

Grate the Parmesan 4 and gather all the cheeses in a bowl 5. In the meantime, place a pot full of water on the stove and salt it when it boils; this will be for cooking the pasta. In a pan, heat a drizzle of oil and add the bacon 6.

Salt 7 and then pour in the spice mix 8. Let it flavor while stirring for a few moments, then pour in the tomato sauce 9 and cook for at least 10 minutes.

Cook the pasta until al dente 10. At the end of the pasta's cooking, add part of the cheese mix 11 and stir. Add the cream 12 and mix again.

Drain the pasta directly into the sauce 13, add the remaining cheese mix, and stir again so that the sauce and cream combine 14. The smoky macaroncini are ready to be served 15!

Storage

We recommend consuming the smoky macaroncini immediately.

Advice

Customize the mix of spices and cheeses to your taste; choose melting cheeses, like Fontina for example. You can indeed create delicious variations of this tantalizing first course! Be careful not to overcook the spices, or the sauce will turn bitter.

Mac Iste's Restaurant of Castelplanio

Stefano Marzi, along with his wife Annamaria and son Mirko, owns "Mac Iste's" Restaurant and pizzeria in Castelplanio, in the province of Ancona. Besides being famous for his originality and charm, as well as his extraordinary bodybuilder physique, since 1978 he has been "sautéing" the famous smoky macaroncini, a creamy first course made with sauce, bacon, cream, cheeses, and a special mix of spices. This dish has made him very well known both in Italy and abroad.

For the translation of some texts, artificial intelligence tools may have been used.