Maccheroncini with Chickpea Sauce Recipe (Maccheroncini di Campofilone al sugo di ceci)
Maccheroncini di Campofilone is a type of thin pasta originating from the Marche region of Italy. In this recipe, the pasta is paired with a hearty chickpea sauce, making it a delightful combination of flavors and textures. The use of lardo (cured pork fat) and pecorino cheese adds depth to the dish, making it a true representation of Italian culinary tradition.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Serving Size: 4 portions
- Calories: 806 per serving
Ingredients:
- 360g of Maccheroncini di Campofilone
- 400g of boiled chickpeas
- 50g of lardo
- 50g of butter
- 5 tablespoons of grated pecorino cheese
- 1 garlic clove
- 1 shallot
- 1 tablespoon of chopped parsley
- Vegetable broth
- Salt
- Pepper
Suggested Replacements:
- Lardo: If you can’t find lardo, you can use pancetta or bacon, though the flavor will be slightly different.
- Maccheroncini di Campofilone: You can use thin spaghetti or angel hair pasta as a substitute.
Preparation Instructions:
- In a large pan, heat half of the butter with the chopped lardo. Add the chopped garlic and shallot and sauté until lightly golden. Add the chickpeas followed by the chopped parsley. Cook for about 10 minutes on low heat, adding vegetable broth as needed. Season with salt and pepper.
- Boil the Maccheroncini in salted water until al dente. Drain and transfer to the pan with the chickpea sauce. Add the remaining butter and toss. Sprinkle with grated cheese, mix, and serve immediately.