Chifferini

Chifferini à la sauge et Pancetta

Ingredients

4
20min
  • 320g of Panzani Chifferini
  • 100g Pancetta
  • 150ml cream
  • 12 sage leaves
  • 2 eggs
  • 3 tbsp grated Parmesan
  • Olive oil
  • Salt, pepper
pasta

Preparations steps

  • 1. Throw the pasta into salted boiling water for 7 minutes.
  • 2. Mix the eggs in with the Parmesan, salt and pepper in a bowl.
  • 3. Heat up a spoonful of olive oil in a pan and use it to fry the diced pancetta. Add sage and the cooked Chifferini and pour in the egg and Parmesan mixture. Stir on the heat for about ten seconds, then remove from the heat and continue stirring until you get a creamy texture.
  • 4. Finally, add a handful of chopped parsley.

You might also like

Salade de Farfalle aux crevettes et à l'avocat Farfalle
20min
4
Make recipe
Fusilli sauce au gorgonzola et courgettes Fusilli
30min
4
Make recipe
Salade de Mini Farfalle à la Grecque Mini Farfalle
20min
4
Make recipe
Salade de Penne au chenklich Penne Rigate
30min
3
Make recipe