Chef Maciste's Maccheroncini al Fumè

Step 1

Dice the pancetta, caciotta and emmentaler. Then grate the parmesan, and mix all the cheeses in a little bowl.

Step 2

Fill a large pot with 3/4 water, and bring it to a boil.

Step 3

In the meantime, take a medium pot, add a drizzle of olive oil, and toss in the diced pancetta. Add the spice mix too, and let the meat brown for a few minutes.

Step 4

Now add the tomato sauce to the pot with the meat, stir well, and let it simmer for at least 10 minutes.

Step 5

When the water boils, salt it and add the pasta, then cook it al dente. That means about 2 minutes less than the total cooking time reported on the packing instructions.

Step 6

In the meantime, the meat and tomato sauce will have simmered long enough. Add half of the cheese mix and the liquid cooking cream, then still well.

Step 7

When the pasta is ready, drain it with a small strainer or a slotted spoon, and add it to the sauce pot.

Step 8

Add the remaining cheese and stir well.

Step 9

Enjoy!