Tagliatelle in double butter from ella martino

Tagliatelle300 gramsMascarpone120 gramsCheese (Pecorino, grate)30 gramsParmesan (grate)60 gramsButter50 gramsNutmeg (ground)1/4 tsp
  • Servings:
  • Flow temperature:Hot dish
  • Processing Type:Baking
  • Kitchen:Italian

Recipe from Ella Martino's book “Taste of Tuscany”, published by Eksmo

Make the sauce. Mascarpone melt in the pan, add half the grated parmesan and pecorino. Stir all with a wooden spoon. Tagliatelle boil for three minutes to an al dente state in boiling salted water. Throw pasta into a colander, and then mix with the sauce. in a separate container.

Preheat oven to 180 ° C. Put the tagliatelle into the baking dish, top with the pieces of butter, sprinkle with the remaining Parmesan, ground nutmeg and cook in the oven until the butter is melted.Remove the prepared pasta and immediately serve on the table, sprinkled with fresh grated truffle.

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