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.
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
- 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.
- Prep Time: 15
- Cook Time: 15
- Category: Pasta
- Cuisine: Italian
Keywords: maccheroncini al fumè, pasta al fumè, fume sauce