Macaroni Larded. Strong taste of Naples


The recipes of typical Neapolitan cooking.

The maccaroncello lardiato is a traditional peasant dish of Neapolitan cuisine, where the lion’s share of the bacon is salty, maybe today is not cheap, but once preserved in salt in the kitchens of the poorest in the country, to take advantage of everything until the last as the pig offered, even the scrap parts. Although some believe the macaroni Larded a dish suitable for the winter period, ensures a high yield of macaroni Larded even in summer

Ingredients for 4 people: 400 grams macaroni, ruled, 150 g fat, 150 g hanging cherry tomatoes, 80 grams grated cheese, parsley, pepper, olive oil.

Making of recipe

More difficult to write than to do. Then, fry the chopped bacon in a pan with enough oil. When will you be colorful, put the tomatoes cut into small pieces. Season with salt. When the bacon will be ‘browned, add the chopped parsley. Drain the pasta al dente and riversatela in the pan with the sauce. Stir for a while ‘with pecorino cheese and a dash of black pepper and serve hot beautiful.