Description

Maccheroncini al fumè is a delicious pasta dish from Le Marche, dressed with meat sauce and 4 different cheeses. It has been invented by Stefano Marzi, a.k.a. Chef Maciste, and has quickly become a typical dish of the region. This is the translation of the recipe as shared online by the chef himself.

Ingredients

Scale

14 oz Ridged sedanini pasta

1 cup Fresh liquid cooking cream

7 oz Smoked pancetta

2 cups Tomato puree

2 oz Emmentaler cheese

2 oz PDO grated parmesan cheese

1 + 1/2 oz Caciottina cheese

Extra virgin olive oil to taste

Fine salt to taste

Dried chili peppers to taste

Nutmeg to taste

Coriander powder to taste

Ground black pepper to taste

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Instructions

Dice the pancetta, caciotta and emmentaler. Then grate the parmesan, and mix all the cheeses in a little bowl.
Fill a large pot with 3/4 water, and bring it to a boil.
In the meantime, take a medium pot, add a drizzle of olive oil, and toss in the diced pancetta. Add the spice mix too, and let the meat brown for a few minutes.
Now add the tomato sauce to the pot with the meat, stir well, and let it simmer for at least 10 minutes.
When the water boils, salt it and add the pasta, then cook it al dente. That means about 2 minutes less than the total cooking time reported on the packing instructions.
In the meantime, the meat and tomato sauce will have simmered long enough. Add half of the cheese mix and the liquid cooking cream, then still well.
When the pasta is ready, drain it with a small strainer or a slotted spoon, and add it to the sauce pot.
Add the remaining cheese and stir well.
Enjoy!

Prep Time: 15
Cook Time: 15
Category: Pasta
Cuisine: Italian

Keywords: maccheroncini al fumè, pasta al fumè, fume sauce