Garofalo Pennoni Pasta with Cherry Tomatoes, Nduja, Bacon, and Pecorino

Brown the pancetta in a non-stick pan, then deglaze with white wine and once it is well browned, set it aside.

Cut the cherry tomatoes in half and cook them in the pan with the garlic, a pinch of salt, and basil.

Once cooked, we transfer them to a bowl and mix them together with a drizzle of oil and a spoonful of stracciatella.

Once we have a nice creamy consistency, we pour it back into the pan, passing it through a sieve to obtain a very smooth cream.

Add a teaspoon of 'nduja and the pancetta.

When the water boils, we lower the Garofalo pasta pennoni and halfway through cooking we add them to the pan, completing the cooking here.

Meanwhile, prepare the pecorino cream by mixing it in a small bowl with a little of the cooking water. Then, add the cream to the pan, off the heat, and stir to combine.

We serve with pancetta, basil, black pepper, and a drizzle of olive oil. Enjoy!