Pennette beard
Instructions
Cook the pennette in salted water.
Meanwhile, fry the sliced salami in a small saucepan with the butter, oil and Rosemary; should be sprayed with the wine, let it evaporate and turn off the heat.
In a large bowl beat the eggs, add the parmesan and tilted or bumped as with eggs, a pinch of salt and pepper.
Drain the pasta, pour into Bowl (where there are eggs), mix rapidly and dress with the salami and his cooking sauce, making sure to remove the Rosemary.
Serve immediately with additional grated Parmesan cheese
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette rigate
- 200 g of salami cut into fairly thick strips
- 40 g of butter
- 50 g of grated parmesan cheese
- 2 eggs
- 1/2 cup of white wine
- 1 sprig of rosemary
- Little of olive oil
- 1 pinch of pepper
- 1 pinch of salt