Strascinate di Cascia

Name: Strascinate di Cascia (Pasta with pancetta and sausage)
Cuisine: Italian
Ingredients: 3 egg yolks; 2 eggs; salt and pepper; salt and pepper; aged pecorino cheese, freshly grated, to serve; freshly grated nutmeg; juice of 1 lemon; 3 tbsp olive oil; pasta made with 400 g Italian ‘00’ flour, or 400 g tagliatelle; pasta made with 400 g Italian ‘00’ flour, or 400 g tagliatelle; pasta made with 400 g Italian ‘00’ flour, or 400 g tagliatelle; 100 g fresh Italian sausage; 100 g guanciale, barbozzo, or smoked pancetta, finely diced; 100 g guanciale, barbozzo, or smoked pancetta, finely diced; 100 g guanciale, barbozzo, or smoked pancetta, finely diced

Pasta with pancetta and sausage

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Marco, my friend from Norcia, told me that the famous spaghetti carbonara everyone associates with Rome really originated from this 15th century recipe of Cascia. It sounded fascinating to me, so I have included the recipe. Here, incidentally, strascinate means ‘to drag the pasta on a board’, or to make shapes with it.

Ingredients

pasta made with 400 g Italian ‘00’ flour, or 400 g tagliatelle

Europe
Italy
Norcia
Rome
Cascia
Pasta

Method

To make your own pasta in the traditional Cascian way, mix the flour with enough water to obtain a smooth, pliable dough. Roll it out to a sheet, 1.5 mm thick, and leave to rest for 15 minutes. Cut into strips, 3 cm wide and 6 cm long.

Heat the olive oil in a frying pan, add the guanciale or pancetta dice and fry for a few minutes. Pinch the sausage into pieces and add to the pan