Consorzio Asiago Fresh fettuccine with Aged Asiago PDO and butter

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Fresh fettuccine with Aged Asiago PDO and butter

Difficulty
Medium
Type of dish
First Courses
Time
20

Ingredients

100 g Asiago Seasoned PDO
200 g fresh egg noodles
30 g butter
Salt to taste

Preparation

Cook the pasta until it is “al dente” (pasta that have been cooked so as to be firm but not hard). Drain it, keeping back half a glass of the cooking water. Toss the pasta in a
frying pan with the butter and the Asiago Seasoned Pdo cut into thin slivers. To keep
the pasta soft while tossing, pour in a little of the cooking water. Serve piping hot.
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