Mezza zita Campobasso with milk

  • 难易程度


  • 350 g0SX0017
  • 4 tbsp milk
  • 3 eggs
  • 1 small bunch Italian parsley
  • 50 g grated Parmesan cheese
  • 40 g Butter
  • salt and pepper
Mezza Zita n° 17


Clean and rinse the parsley, once dried chop it finely. Toss the pasta in a large saucepan with plenty of boiling salted water and cook it al dente. In the meanwhile brake the eggs in a bowl, pour the milk in it and whisk gently with a fork.Add a pinch of salt and a grind of pepper, half of the parmesan and mix well. In a different pan, heat the chunks of butter, once drained, add the pasta, flavour it with a wooden spoon. Remove the pan from the heat pour the egg and cheese mix.Put the pan back on the heat, sauté the pasta for a few seconds, sprinkle it with leftover parmesan and the chopped parsley. Arrange the pasta with sauce in a serving dish and serve immediately.