Maccheroncini al Fumé – A Smoky Italian Pasta Delight
Category: Pasta Dishes
Serves: 4
Maccheroncini al Fumé is a wonderfully rich and creamy pasta dish that brings together the flavors of smoky pancetta, tangy tomato sauce, and a medley of flavorful cheeses. The combination of spices like nutmeg, black pepper, and a hint of chili elevate the dish to a new level, making it a perfect meal for any occasion. With its creamy texture and smoky undertones, this recipe will surely impress your family and guests. Let’s walk through how to prepare this indulgent Italian dish from start to finish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sedanini Rigati (or similar pasta) | 400g |
| Fresh liquid cream (Panna fresca liquida) | 200g |
| Smoked Pancetta (diced) | 180g |
| Tomato Passata (or crushed tomatoes) | 600g |
| Emmentaler cheese (grated) | 50g |
| Parmigiano Reggiano DOP (grated) | 50g |
| Extra virgin olive oil | To taste |
| Fine sea salt | To taste |
| Caciottina cheese (diced) | 40g |
| Dried chili pepper (crushed) | To taste |
| Nutmeg | To taste |
| Ground coriander | To taste |
| Black pepper (freshly ground) | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approximately 750 |
| Carbohydrates | 90g |
| Protein | 20g |
| Fat | 30g |
| Fiber | 3g |
| Sodium | 500mg |
Instructions:
-
Prepare the Ingredients:
Start by cutting the smoked pancetta into small cubes. This will infuse the dish with a smoky and savory flavor. Next, dice the Caciottina cheese into small pieces and set it aside. Grate the Parmigiano Reggiano DOP, ensuring it’s ready to melt seamlessly into the sauce later. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the Sedanini Rigati pasta and cook it according to the package instructions, keeping it al dente. This will ensure the pasta retains its bite and texture when mixed with the sauce. -
Prepare the Sauce:
While the pasta is cooking, heat a tablespoon of extra virgin olive oil in a large skillet or pan over medium heat. Add the diced pancetta and sauté for a few minutes until it becomes crispy and golden brown. This will release the smoky aroma that defines this dish. -
Add the Tomato Passata:
Once the pancetta is cooked, season with a pinch of salt. Then, pour in the tomato passata (or crushed tomatoes) and stir well. Let the mixture simmer for about 5–10 minutes, allowing the flavors to meld together. -
Season the Sauce:
Add a dash of dried chili pepper, freshly grated nutmeg, ground coriander, and black pepper to taste. Stir well and adjust the seasoning as needed. The spice and heat will balance beautifully with the creamy sauce and smoky pancetta. -
Combine Pasta and Sauce:
Once the pasta has cooked to al dente perfection, drain it, reserving a small amount of pasta water. Add the drained pasta directly into the sauce. Toss the pasta into the sauce, ensuring it’s well coated. -
Add the Cheeses:
Now, sprinkle in half of the grated Parmigiano Reggiano and Emmentaler cheese, stirring as you go to ensure the cheeses melt and blend with the sauce. The heat of the pasta will help the cheeses to bind everything together into a creamy, rich sauce. -
Final Touches:
Stir in the remaining cheese mix and Caciottina. Let everything meld together for a minute or two. If the sauce appears too thick, add a bit of the reserved pasta water to adjust the consistency to your liking. The result should be a smooth, creamy, and flavorful pasta dish with a slight smokiness from the pancetta and a delicate spice from the chili and nutmeg. -
Serve:
Serve the Maccheroncini al Fumé hot, garnishing with a bit of extra grated Parmigiano or black pepper if desired. This dish pairs wonderfully with a fresh green salad and a glass of crisp white wine, making it a perfect weeknight dinner or a dish to impress guests at a dinner party.
Tips for Perfecting Maccheroncini al Fumé:
- Pasta Shape: While Sedanini Rigati works well in this recipe, you can experiment with other types of pasta such as penne or rigatoni, which hold the sauce nicely.
- Adjust the Spice: If you’re not a fan of spice, you can reduce or eliminate the dried chili pepper. However, a hint of heat truly enhances the dish’s flavor profile.
- Cheese Variations: Feel free to experiment with different cheeses depending on what’s available to you. A sharp Asiago or Gruyère could be excellent substitutes for the Emmentaler and Parmigiano.
- Smoked Meat: For a more intense smoky flavor, consider using more pancetta or adding a small amount of smoked ham.
Why You’ll Love Maccheroncini al Fumé:
This dish combines the best of Italian comfort food with a smoky twist, creating a balanced and indulgent meal. The creaminess of the sauce pairs wonderfully with the smoky pancetta, and the spice adds just the right amount of kick without overpowering the dish. It’s the perfect meal to enjoy with loved ones on any occasion. Whether you’re looking for a weekday dinner or a dish to impress at a special gathering, Maccheroncini al Fumé is a guaranteed crowd-pleaser.
Feel free to make this recipe your own by tweaking the seasonings and ingredients according to your preferences. Enjoy the rich flavors and creamy textures of this Italian classic!
