Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)
"In my family, we have to make this pasta dish at least once a week simply because my boys, Luciano and Rocco, absolutely love it. Believe me, although the recipe is for six people, there is never any left over for my chickens. This is not one just for the kids, though--it’s the ultimate boys’ dinner, which should be accompanied by a good cold beer. Recipe courtesy of Pasta Italiana: 100 Recipes from Fettuccine to Conchiglie by Gino D’Acampo/Kyle Books, 2012...."
INGREDIENTS
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6 tablespoons extra virgin olive oil
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1 red onion, peeled and finely chopped
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1 carrot, peeled and finely chopped
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9 ounces pancetta, cubed
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18 ounces ground pork
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2 tablespoons freshly chopped rosemary
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1 x 14 ounce can cherry tomatoes
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Salt and pepper to taste
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2 3/4 cups (11 ounces) penne rigate
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4 large eggs
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1/2 cup freshly grated Parmesan cheese
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