Paccheri with nutmeg-flavored parmesan cream, sausage crumbs, crispy breadcrumbs
Procedure
Ingredients · Servings 2
- 200g Pasta
- Sausage
- 125 ml Latte
- 30 g Parmesan cheese
- 5 g starch
- Nutmeg
- 2 tablespoons breadcrumbs
- Extra virgin olive oil
- Sale
Method · 30 min
- For the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until...
- For the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until...
- For the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until...
- For the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until...
- For the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until...
- For the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until...
To make the cream, combine the milk, finely grated Parmesan cheese, and cornstarch in a saucepan and cook over low heat, whisking until the cream thickens and reaches a creamy consistency.
Once the heat is off, add a pinch of salt and the grated nutmeg.
Remove the casing from the sausage, crumble it, and cook it in a pan with a drizzle of oil until crispy.
Toast the breadcrumbs with a drizzle of oil until golden and set aside.
Drain the pasta al dente, toss it in the pan with the sausage and Parmesan cream and a ladle of the cooking water, and add another pinch of nutmeg.
Serve with toasted breadcrumbs and enjoy piping hot.
