Garofalo Pennoni with Carrot Pesto, Walnuts, and Smoked Bacon

• FOR THE PESTO
• Peeled carrots weighed raw 300 g

Procedure

First, boil the carrots until tender.

Once ready, transfer them to a blender and add the walnuts, milk, grated Parmesan cheese, a few sprigs of rosemary, extra virgin olive oil, salt, and pepper.

Blend until smooth.

Pour the oil into a pan and add the smoked pancetta. Brown and set aside.

Meanwhile, cook the penne pasta al dente and drain it into the pan with the carrot pesto along with a ladle of the cooking water.

Also add the smoked bacon and mix well.

Plate, add the chopped walnuts and enjoy this deliciousness!

The chef recommends:

You can use almonds instead of walnuts. For a fish-based version, pair it with smoked salmon!

Garofalo Pennoni Pasta

A must-have for any large-format pasta lover, they're perfect for rich, flavorful sauces. Expertly bronze-drawn, they're perfectly rough, and their surface absorbs sauces for a full, satisfying gastronomic experience.