Pappardelle with zucchini
Instructions
Bring to a boil the salted water to cook the pappardelle.
Sauté Zucchini, sliced, with oil and chopped onion.
Separately, in the soup-tureen, whisking the eggs with plenty of Parmesan cheese, salt and pepper.
Drain the pasta al dente, mantecarla with beaten eggs and then add the courgettes.
Ingredients and dosing for 4 persons
- 250 g of type pasta pappardelle
- 4 zucchini
- 1 onion
- 4 eggs
- Abundant of parmigiano-reggiano
- Olive oil extra virgin
- Salt
- Pepper