Ingredients:
- 350 grams of fusilli bucati corti, or your favorite type of pasta.
- Small bunch of spring onions.
- 150 grams of pancetta.
- 70 grams of parmesan cheese.
- 180 ml cooking cream.
- 1 onion.
- 2 cloves of garlic.
- Salt and pepper
- Fresh basil.
- Dash of white wine.
- Olive oil.
Additional required:
- Large skillet or paella pan
- BBQ, Camp Stove or Kibo Grill
Preparation method:
- Light your BBQ and let it reach a temperature of 150 degrees.
- Cut the spring onion into small rings, the pancetta into small cubes and chop the onion and garlic.
- Cook the pasta in plenty of boiling water until done.
- Place your skillet on the barbecue and add the oil to the pan. Once it's hot, sauté the onion and garlic in it.
- Once these are fried, add the spring onions to the pan and, after stirring a few times, add the Pancetta.
- Once this is done, add the cream after 3 minutes, stirring constantly. Then top with 50 grams of Parmesan cheese and stir.
- Add a little of your Italian herbs and salt and pepper to taste.
- Add the cooked pasta. Deglaze with a splash of white wine and stir well for 5 minutes, or until the pasta is nice and creamy.
- Serve this with a nice glass of your favourite white wine and a few sprigs of basil.
