|
This is a modern version of "strascinate", a water-flour dish of pasta created during the siege of Cascia. It is usually made at Leonessa, a village in the province of Rieti next to Cascia. Cut the pork bacon into little slices, break the sausage into crumbs and fry them both on a pan along with some olive oil. Shake the eggs in a bowl and add the grated pecorino cheese, a pinch of salt and black pepper just ground. Boil the spaghetti or the sagnette in salted water, strain and pour them into a course-dish. Mix them and pour out the bacon, then mix again and serve them absolutely hot.
|
