Fettuccine alla bottarga di tonno
Instructions
Melt the butter in a frying pan without doing so.
Add, out of the fire, the mullet or out to a pulp with a fork and then the cream.
Boil the pasta and pour into a tureen by adding the Parmesan cheese and grated rind of 1/2 lemon.
Meanwhile, warm the sauce and the first boil, pour over fettuccine.
Ingredients and dosing for 1 person
- 350 g of type pasta fettuccine
- 200 g of cooking cream
- 70 g of butter
- 30 g of grated parmesan cheese
- 1 tablespoon of tuna botargo fillets
- 1/2 lemon zest