I’m increasingly drawn to very simple pasta recipes. And this one couldn’t be more straightforward. What you need: good-quality smoked bacon (or cured meat if you prefer), a well-aged sheep cheese (I used truffle pecorino, but hard goat cheese would also work), quality pasta, and fragrant olive oil.
- 250 g pasta
- 150 g smoked brisket or cured meat
- 100 g sheep cheese
- dried oregano
- olive oil
- salt
Boil salted water for the pasta. While it heats, slice the bacon into thin strips and brown it in a dry pan until crisp and golden (no oil needed, as the bacon will release its own fat. If using cured meat, add a bit of olive oil).
Cook the pasta according to package instructions, then combine it with the bacon, drizzle with olive oil, sprinkle with oregano and plenty of grated cheese. Toss lightly and let it sit for about 1 minute so the cheese begins to melt and coat the pasta.
Before serving, top with more grated cheese if you like. The result is a light pasta, almost sauceless, with the rich coating of sheep cheese and the herbal note of oregano.
Boil salted water for the pasta. While it heats, slice the bacon into thin strips and brown it in a dry pan until crisp and golden (no oil needed, as the bacon will release its own fat. If using cured meat, add a bit of olive oil).
Cook the pasta according to package instructions, then combine it with the bacon, drizzle with olive oil, sprinkle with oregano and plenty of grated cheese. Toss lightly and let it sit for about 1 minute so the cheese begins to melt and coat the pasta.
Before serving, top with more grated cheese if you like. The result is a light pasta, almost sauceless, with the rich coating of sheep cheese and the herbal note of oregano.
