Beard penne
Recipe first for 4 people based on Salami.
Preparation:
Preparation: Cook the pennette in plenty of salted water. Meanwhile, brown the salami into strips in a small saucepan with the butter, oil and rosemary; sprinkle it with the wine, let it evaporate and turn off the heat. Beat the eggs in a rather large bowl, add the Parmesan and beat it with the eggs, a pinch of salt and pepper. Drain the pasta, pour it into the bowl (where the eggs are), mix everything together and quickly season it with the salami and its cooking sauce, taking care to remove the rosemary. Serve immediately with a further grating of Parmesan
Ingredients:
Ingredients: 400 G Pennette Rigate Pasta - 200 G Salami Cut Into Thick Strips - 40 G Butter - 50 G Grated Parmesan Cheese - 2 Eggs - 1/2 Glass White Wine - 1 Sprig Rosemary - A Little Olive Oil - 1 Pinch Pepper - 1 Pinch Salt
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