Bacon (with rind)Remove rind and cut the rest into thin strips; keep the rind~150 gest.
Chopped rosemary~1 tbspest.
White wine~½ cupest.
Pre-cooked chickpeas~2 cupsest.
Saltto taste
Black pepperto taste
Tomato puree~2 tbspest.
Tomato concentrate
~1 tbspest.
Pasta~12 ozest.
Pasta cooking water~1 cupest.
Steps
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1
Heat oil in a pan and add celery, carrot, and onion. Sauté gently, stirring often so it doesn't burn, until softened.
2
Remove the rind from the bacon and set it aside to add to the pan later; cut the remaining bacon into thin strips.
3
Add the bacon strips and rind to the pan and cook until browned, then stir in the chopped rosemary and cook for a few more minutes.
4
Once the bacon is nicely browned, deglaze the pan with white wine and let the alcohol evaporate.
5
Add the pre-cooked chickpeas, season with salt and pepper, stir in the tomato puree for a hint of red color, then let it simmer for about 15 minutes.
6
While the sauce is nearly ready, start cooking the pasta. Stir the tomato concentrate into the sauce, thin it with a ladle of pasta water, and remove the bacon rind.
7
For an extra creamy texture, blend a portion of the chickpeas into a puree and stir it back into the sauce.
8
When the pasta is still al dente, transfer it into the sauce pan and stir well. Check the liquid level and add more pasta water if needed.
9
Plate the pasta and finish with chopped rosemary and a generous amount of black pepper before serving — rich, creamy, and full of aroma.
PrimedTableBETA
