Penne Rigate
Penne à la montagnarde
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400g of Panzani Penne Rigate
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150g of Beaufort cheese
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150g of ham
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35 cl liquid cream
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2 onions
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Nutmeg
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Salt, pepper
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1. Cut the ham into thin strips.
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2. Peel and mince onions. Sauté them over medium heat, then add ham and crème fraîche. Season with salt, pepper and nutmeg. Cook over medium heat for 5 minutes.
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3. At the same time, cook the pasta according to the time indicated on the package in a large quantity of salted water. Drain.
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4. Arrange the pasta in the serving dish then pour the sauce onto it and stir.
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5. Cover in grated Beaufort cheese and serve immediately.
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