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Capellini alla Fiesolana

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Capellini alla Fiesolana


  • 1/2 lb. capellini

  • 4 slices of smoked bacon or pancetta, coarsely chopped

  • 2 garlic cloves, minced

  • 2 tbsp. tomato paste

  • 1/4 cup vodka

  • 1 cup heavy cream

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian pasley, chopped

  • Salt to taste

  • Pasta water as needed


  1. Bring a large pot of water to a boil.

  2. Cook the chopped bacon in a large sauté pan over medium heat until fully cooked.

  3. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

  4. Stir in the tomato paste and salt to taste. Add vodka to deglaze.

  5. Stir in the heavy cream.

  6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  7. Strain the pasta and add to the pan with the sauce and 1/4 cup of pasta water. Toss over medium heat.

  8. Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.

  9. Plate and top with parsley and more grated Parmigiano.


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