Yellow macaroni with amatriciana sauce

Preparation:

Preparation: Heat the olive oil in a saucepan and gently brown the diced pancetta until it begins to brown. At this point, remove it from the container and add the onion, peeled and chopped, and the chopped red pepper. Fry them over moderate heat for 4-5 minutes, then add the tomatoes, peeled, de-seeded and cut into strips, and the necessary salt. Let the sauce cook for about 15 minutes, so that it thickens, finally add the bacon, remove from the heat and sprinkle with the finely chopped basil. Bring a saucepan full of salted water to the boil, dip the macaroni into it and boil them al dente. Drain them, place them in a bowl and dress them with the hot sauce. Divide the pasta into four individual bowls and bring to the table, serving the grated Pecorino separately. --- ADVICE. If you want to prepare the macaroni yourself, you have to add some pumpkin puree to the basic dough of flour and eggs. The pumpkin is first cooked in the oven, then passed through a sieve and dried in a saucepan over very gentle heat, finally left to cool and mixed with eggs and flour. The proportions are 250 g of raw pumpkin pulp for 400 g of flour and 2 eggs.