Tagliatelle with Ricotta, Bacon and Asparagus are one of the delights of Fontechiari and Val di Comino.
Tagliatelle are strictly handmade pasta with the addition of eggs.
Wild asparagus are collected throughout the Val di Comino and have a particular flavor.
The preparation of the dish begins with fried bacon or guanciale. To this is added a ricotta made creamy with hot water.
This cream is mixed with cooked tagliatelle and then served with a generous sprinkling of cow's milk cheese or parmesan.
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