Method

1

Bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well.

2

Add oil into a large fryin pan, when hot add pancetta and gently cook for 2-3 minutes then add LC sauce and bring to a simmer, set aside.

3

Drain pasta ‘al dente’ and toss with hot sauce for 1 minutes, remove from heat, add cheese and serve immediately.

Prep Time5 minsCook Time12 minsYields5 Servings

Cook this delicious recipe with Luca's Caramelised Onions + Fresh Thyme Sauce

CategoryDifficultyBeginner
 

Ingredients

 400 LC Spelt ‘Dicoccum’ Fusilli
 1 Jar LC caramelized Onions + Fresh Thyme
 80 g Italian Pancetta or Bacon
 50 g Pecorino Romano - Grated
 3 tbsp Extra Virgin Olive Oil
 Salt & Peppe

Ingredients

 400 LC Spelt ‘Dicoccum’ Fusilli
 1 Jar LC caramelized Onions + Fresh Thyme
 80 g Italian Pancetta or Bacon
 50 g Pecorino Romano - Grated
 3 tbsp Extra Virgin Olive Oil
 Salt & Peppe

Directions

1

Bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well.

2

Add oil into a large fryin pan, when hot add pancetta and gently cook for 2-3 minutes then add LC sauce and bring to a simmer, set aside.

3

Drain pasta ‘al dente’ and toss with hot sauce for 1 minutes, remove from heat, add cheese and serve immediately.

Spelt Fusilli A’matriciana with Pancetta and Caramelised Onions + Fresh Thyme Sauce
IngredientsDirections