A fresh and delicate first course, ideal for bringing together the flavors of summer and autumn.
Peel the prickly pears, blend the pulp with a mixer and remove the seeds using a fine-mesh food mill.
Season the pulp with salt and freshly ground black pepper.
In a very hot non-stick pan, cook the diced smoked pancetta over very low heat with the thyme, without adding any other seasonings.
Boil the pasta and drain it al dente, pour it into the pan and toss it with the prickly pear pulp.
Serve with a drizzle of oil and grated pecorino.
For a more flavorful taste, you can add freshly grated pecorino.
Italia, Lazio
