Tagliatelle with fontina
Instructions
Melt butter, dissolve the anchovy fillets cut into mush, add the noodles cooked al dente, the cubed fontina and, stirring constantly, to spin the cheese.
Add the parmesan and a ground pepper.
Ingredients and dosing for 4 persons
- 400 g of pasta noodles egg dry type
- 50 g of butter
- 4 anchovy fillets
- 100 g of fontina cheese
- 40 g of grated parmesan cheese
- Pepper
- Salt