350 gr Mezzepenne semi-integral Visvita
80 gr of smoked pancetta (bacon)
15 Taggiasca olives
Cut the bacon into cubes and brown it in a pan, no further seasoning is needed as the bacon will already release its fat.
Add the olives only at the end, when the pasta is almost ready.
Boil the pasta in plenty of salted water, drain it and add it to the pan.
Seasoned the pasta with the sauce and put a generous sprinkling of grana padano cheese.
For a variation of this sauce on can also add tomato sauce when cooking the pancetta, it will be more creamy.