Coquillettes

Chifferini à la sauge et Pancetta

Ingrédients

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

Etapes de préparation

  • 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.

Vous aimerez aussi

Salade de Farfalle aux jeunes épinards et aux lardons Farfalle
15min
4
Cuisiner
Couscous au ragoût de crevettes, basilic et tomates Couscous
35min
4
Cuisiner
Penne Rigate au poulet et à la moutarde Penne Rigate
15min
4
Cuisiner
Gratin de Macaroni au cabillaud Macaroni
15min
4
Cuisiner