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Ingredients (2 servings)
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250 g Penne oder andere Nudeln
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100 g WIESENTALER Bauchspeck
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50 g EFKO Pfefferoni
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100 g MILBONA Weißkäse in Salzlake
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1 Stk. Knoblauchzehe
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Olivenöl, Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente.
- Meanwhile, dice the bacon and slice the chili peppers into rings. Peel and finely chop the garlic.
- Heat a little olive oil in a large pan. Fry the bacon until crispy, then add the garlic and chili peppers and fry briefly.
- Drain the cooked pasta, reserving a little pasta water. Add the pasta to the pan and mix everything well. Stir in a splash of pasta water if needed.
- Season the pasta with pepper, serve on two plates, and crumble the white cheese roughly over the top.
