Sautéed Mezzi tufoli with Pecorino cheese

  • Difficulty


  • 320 g0SX0030
  • 2 tbsp grated Pecorino cheese
  • 10 g Italian parsley
  • 2 salted sardine fillets
  • salt and pepper
Mezzi Tufoli n° 30


Cook the pasta in a pan with plenty of boiling salted water and cook it al dente. In the meanwhile clean and rinse the parsley and chop it finely, whisk the eggs and the pecorino, season with a pinch of salt and pepper. Drain the pasta and toss it in a pan with hot oil and, keep stirring, add the egg and the sardine fillets, desalted and chopped earlier, Sprinkle the pasta with finely chopped parsley and serve warm.