Ribbons With Cherry Tomatoes, Pancetta And Grana

Preparation:

Preparation: In a large aluminum pot with two handles, put a little oil and the shallots to fry. In the meantime, peel the pear tomatoes after having dipped them in boiling water for a few seconds and cut them into cubes. When the shallot is lightly browned, add the diced bacon and brown, then add the tomatoes, salt and pepper and fry over low heat. Meanwhile put a pot on the fire with the water in which to cook the pasta. As soon as the water boils, throw away the ribbons and cook them. When the pasta is al dente, drain it with the ragno and put it in the sauce pan; turn it over to allow it to flavour, completing with basil leaves and Grana Padano flakes.