Like all other countries on earth, Sardinia has had her fair share of problem but it hasn’t had a negative effect on the people at all – they are extremely hospitable and generous to a fault and will invite a stranger into their homes to share a meal at the drop of a hat.
Pasta is a firm favorite wherever you go and given half a chance a plate of pasta with smoked pancetta and pecorino sardo will be on offer.
Pasta is beloved in all of Italy and notwithstanding the differences between the regions, there is always one common denominator, la pasta. Probably the most traditional Sardinian pasta is malloreddus and fregola. This is the Sardinian interpretation of the Roman Pasta alla Carbonara.
Bavette Pasta with Pancetta and Pecorino Sardo Cheese
- 400 g bavette
- 175 g smoked pancetta rind removed
- 3 large free-range eggs beaten
- 3 garlic cloves crushed and finely chopped
- 3 tbsp Italian parsley finely chopped
- 100 g pecorino sardo mature grated
- Extra virgin olive oil to taste
- Sea salt and freshly ground black pepper to taste
- Place a large pot with water on the stove and bring to a boil.
- Cook the bavette until al dente in plenty of salted water.
- With a kitchen knife cut the pancetta into short strips.
- Heat a heavy based saucepan on medium-high heat, put the pancetta strips and fry them until golden. Add the garlic, the chilli and the parsley and fry for a second or two – remove from the heat and set aside.
- In a medium bowl, beat the eggs well.
- Drain the bavette well as soon as it’s cooked and put into the saucepan with the pancetta, the garlic, the chilli and the parsley and add the whisked eggs and half of the grated pecorino cheese – toss everything together well.
- Season to taste with a little salt and black pepper (if you need it).
- The heat from the bavette will be sufficient to cook the egg enough to leave it creamy – serve with the rest of the pecorino cheese.