Put a pot with water on the stove. When it boils, cook the pasta and add a pinch of salt. Meanwhile, pour the oil, the spring onion and the pancetta into a pan and brown them. Then add the tomatoes and continue cooking for a few minutes. Once the pasta is cooked, drain the water, put the pasta into the pan with the other ingredients so that all flavours combine together and finish the dish adding Parmigiano Reggiano. Serve the pasta still warm.
Trivella pasta with Pancetta and sun-dried tomatoes
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
