The Rigatoni of Informatics
There are many who know Eng. Marcello Trapani, both as a great tennis player and as a computer scientist, certainly one of the best in his field. Marcello is everyone’s friend, great heart and great availability but also great strength in his forehand and a delicate hand while cooking. He claims he does not know how to cook, but even in this he excels above all in this recipe that describes us with the same attention that he puts into his work. Meeting him on the tennis court is a great challenge, meeting him in his work is a certainty. For years he has been dealing with the best customers of Elle Servizi who have learned to know and appreciate him, having the certainty that he, for them, is always there.

Let’s read his simple but very tasty recipe.

CHEF

Marcello Trapani

KITCHEN

Sicilian

DIFFICULTY

Low

DATA FOR PREPARATION

15 min
Prep

10 min
Cottura

25 min
Totale

4 People Doses

Recipe

INGREDIENTS

  • Rigatoni 320 gr

  • Cow’s milk ricotta 350 gr

  • Smoked bacon 150 gr

  • Parmigiano Reggiano PDO to be grated 70 gr

  • Fresh liquid cream 70 gr

  • Saffron to taste

  • Salt up to taste

  • Black pepper to taste

  • Thyme to taste

PREPARATION

  • To prepare the pasta and ricotta, first bring a pot of salted water to a boil and cook the pasta for 10 minutes or the time shown on the package, taking care to keep it al dente.

  • In the meantime, you can prepare the sauce: with the help of a spatula, sift the ricotta into a bowl through a fine mesh strainer to obtain a nice smooth consistency.

  • Brown the bacon with a little butter and keep it soft. Then add the grated Parmesan and fresh cream and mix well with the spatula.

  • Drain the pasta al dente, keeping a little of its cooking water, and pour it directly into the bowl with the ricotta mixture; mix well to mix the pasta with the sauce, adding a ladle of cooking water if necessary.

  • Your creamy pasta and ricotta is ready to be served.

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