Ingredients for four people
- 360gr Maccheroncini Pasta
- 400 boiled chickpeas
- 50gr lard
- 50 gr butter
- 5 spoonful of grinded pecorino cheese
- 1 garlic clove
- 1 small onion
- 1 spoonful of chopped parsley
- Vegetables broth
In a large pot, put butter and lard and make them melt, then add chopped garlic and onion and when they become a bit brown add the chickpeas and chopped parsley.
Cook for about 10 min adding broth if necessary (if they become too dry). Add salt and pepper to your personal taste.
Boil some water, add salt and then put the maccheroncini; once they’re cooked add them into the pot and mix them with the sauce.
Add pecorino cheese and seve
Suggested wine match: Rosso Conero DOC