Egg Chitarrina abruzzese Livornese

  • Difficulty


  • 350 g Chitarrina Abruzzese n° 399 all’uovo
  • 70 g walnut kernels
  • 100 g basil
  • 150 g grated Sardinian Pecorino cheese
  • salt to taste
Chitarrina Abruzzese n° 399 all’uovo


Rinse the leaves of basil, drain them and dry them delicately with a clean tea towel. Put the walnut kernels into the mixer with a bit of salt and mix well; add the chopped parsley and a another pinch of salt and blast again; sprinkle some extra virgin olive oil until covered and blast until it reaches a smooth and soft blend.Pour the creamy mix in a bowl, fold in the grated pecorino, and stir with a wooden spoon. In a saucepan bring to the boil plenty of salted water, toss the pasta in the pan and cook it until al dente, mix it with the sauce adding 3 tbsp of cooking water. Serve warm.