Macaroni with lard, cheese and capsicum
6 servings
30 minutes
Pasta with bacon, cheese, and bell pepper is a delightful dish that combines rich, creamy, and spicy flavors. Originating from Italy, it resembles classic carbonara and mac-n-cheese but has a more pronounced aroma due to the bacon and pepper's heat. The creamy texture of the sauce, where two types of cheese melt together, harmonizes with the pasta's firmness. Bacon adds an appetizing crunch to the dish while parsley brings freshness. This hearty, warming meal is perfect for a cozy dinner or friendly gathering. Pasta with bacon and cheese pairs well with a glass of white wine or a light salad that softens the rich sauce's flavor.
1
In a small bowl, whisk together cornstarch, milk, and eggs until smooth and set aside for a while.
- Cornstarch: 2 teaspoons
- Concentrated milk: 1 jar
- Chicken egg: 2 pieces
2
Place the bacon in a large bowl and pour in 100 ml of water. Cook over medium heat until the water evaporates and the bacon starts to fry. Continue cooking for 5 minutes until the bacon turns brown and becomes crispy. Transfer the bacon along with the rendered fat to a bowl, add chopped pepper, mix, and set aside for a while.
- Bacon: 270 g
- Canned red peppers: 100 pieces
3
In a large pot of salted water, boil the pasta according to the package instructions. Do not drain all the water, leave 1 cup for later use.
- Gomiti Pasta (Horns): 270 g
4
Add water, bacon (with fat), pepper, milk mixture, and cheese to the pasta. Cook on low heat, stirring constantly until the cheese melts and the sauce becomes thick and creamy. Mix with parsley (leave some for serving).
- Bacon: 270 g
- Canned red peppers: 100 pieces
- Concentrated milk: 1 jar
- Cheese: 180 g
- Cheddar cheese: 180 g
- Parsley: 70 g
5
Transfer the pasta to a serving bowl, garnish with parsley, and serve; optionally, you can add a fried egg.