Taya.

INGREDIENTS:
Bucatini TM TAYA – 200 g (for 2 servings)
Smoked brisket, bacon or pancetta – 100 g
Tomatoes pelati – 350 g
Pecorino cheese or parmesan – 30 g
Parsley – 1 bunch
Onions – 1 pc.
Garlic – 2 cloves
Salt and pepper

METHOD OF COOKING:

• Cut the meat into small cubes, put in a heated skillet or deep frying pan and fry over medium heat until ruddy crust.
• Peel the onion and garlic, cut the onion into thin half-rings, and the garlic into thin flakes, put it in a frying pan next to the meat and, stirring, fry until golden.
• Add chopped tomatoes to the pan (cut into cubes or beaten in a blender), salt, pepper, bring to a boil and simmer for about 10-15 minutes.
• Meanwhile, boil the pasta bucatini until ready.
• If you want the sauce to be richer, creamier and not drier, you can add a tablespoon of water in which the pasta was cooked to the pan during cooking.
• Grate the cheese on a fine grater, chop the parsley.
• Pour the boiled pasta into the pan with the sauce and mix.
• Sprinkle with grated cheese, parsley and serve.

BON APPETIT!

INGREDIENTS:
Linguine TM TAYA – 200 g (for 2 servings)
Breast, bacon or pancetta – 150 g
Eggs – 2 pcs.
Parmesan or pecorino (can be mixed if desired) – 50 g
Olive oil – 1 tablespoon
Salt and pepper

METHOD OF COOKING:

• Cut the meat into small cubes. In a skillet or deep frying pan, heat the olive oil and fry the pieces of meat until crispy.
• Grate the cheese on a fine grater.
• Divide eggs into whites and yolks. Mix proteins with grated cheese and salt.
• Boil the pasta until cooked and transfer to a pan with the meat, then pour the egg whites with cheese and mix quickly. It is very important that the pasta is hot when you add the sauce, because this sauce comes to full readiness from the heat of freshly cooked pasta.
• Spread the pasta with the sauce on plates and carefully place the egg yolk on top.
• Sprinkle with ground pepper and serve.

BON APPETIT

INGREDIENTS:
Penne Rigate TM TAYA – 200 g (for 2 servings)
Basil – 1 bunch
Parmesan or pecorino cheese – 100 g
Pine nuts – 50 g
Garlic – 4 cloves
Olive oil – 150 g
Salt and pepper to taste.

METHOD OF COOKING:

• Brown pine nuts in a dry pan. Wash, dry and cut the basil. Peel the garlic.
• Put basil, garlic and nuts in a blender cup. Puree.
• Grate the cheese on a fine grater. Add cheese and olive oil to the puree of greens, garlic and nuts. Add salt and pepper.
• Boil the pasta until cooked in salted water.
• Mix boiled pasta with sauce and a small amount of water in which the penen rigate were cooked – it will add more juiciness to the dish and make it more creamy.

BON APPETIT!