MALFADINE ALLA ROMANA (Pasta with Bacon and Cheese sauce)

Total Time
Prep 5 mins
Cook 35 mins

Malfadine is a hearty ribbon-like pasta that I came across one day in an Italian gourmet shop. I had no idea what to do with the stuff so of course consulted the internet and came across this recipe. In typical fashion, I've tweaked it a bit. If you can't find malfadine, tagliatelle would be an acceptable substitute. My husband and I can eat this entire recipe, but I would imagine the yield would stretch to three people, especially if you serve a salad or vegetable on the side. I always think as I eat this : How could a pasta dish with no garlic taste so good ?

Ingredients Nutrition


  1. If using bacon, cut into cubes.
  2. In a frying pan, saute the onion till softened but not browned.
  3. Add the lardons or bacon cubes, and brown them.
  4. Add the canned tomatoes and the chopped sun-dried tomatoes.
  5. Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
  6. Meanwhile, cook the malfadine al dente.
  7. Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
  8. Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
  9. Transfer to a serving dish and serve immediately.


Most Helpful

I did not have lardons but had smoked sun dried tomatoes, I also used penne pasta. This was a pretty tasty dish, but the smoky ingredients overpowered the cheese. We added more to the top with fresh ground black pepper.

KelBel November 03, 2004

This was an extremely flavourful pasta dish and much appreciated. I am lucky enough to find lardons here, so I could follow the recipe exactly. The lardons provided a smoky backdrop to the intense tomato sauce and the sun-dried tomatoes added a salty/sweet note that I thought was just right but DH thought was a bit too much of a good thing, so next time I'll add a couple (or three) less - maybe my sun-dried tomatoes were just extra-large, plump ones (they were). The butter and cheese added at the end really 'rounded' out the flavour.

evelyn/athens June 27, 2004

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