Per 100 gENERGY : 1358,4Kcal
FATS : 70.3g (di cui saturi 38,7g)
CARBOHYDRATES : 80,6g (di cui zuccheri 13,9g)
FIBERS : 3,3g
PROTEINS : 103,1g
Maccheroncini al pettine cacio and pepper on escarole
- 350 g Maccheroncini al Pettine
- 100 g PDO Pecorino Romano cheese
- 1 Stewed escarole
- 6 Egg yolks
- 50 g PDO Parmigiano Reggiano cheese
- to taste Salt and pepper
In a bowl, beat the eggs and add the grated Pecorino, Parmesan and pepper.
Cook the Maccheroncini al Pettine in salted water, drain it and pour it into a pan with the beaten eggs. Mix everything over low heat, so that the egg cannot thicken. Arrange the stewed escarole on the bottom of a serving dish, place the pasta on top and serve
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