Orecchiette with ragu’ and a creamy sauce made of parmigiano 

Orecchiette with parmesan cream, an enveloping and intense first course. The sprint recipe to prepare a nice hot and tasty dish, ready on the table in just a few minutes.

INGREDIENTS serving for 4 people

300 g of orecchiette pasta 

200 ml of milk

120 g of grated Parmesan cheese

35 g of butter

20 g of flour

salt to taste

black pepper to taste

PREPARATION

To prepare your parmesan cream pasta follow our sprint recipe. Start first by boiling the water in a large pot and with salt inside. At the same time we melt the butter in a saucepan, adding the flour after a few seconds. Turn using a wooden spoon and then incorporate the milk. Keep only one tablespoon for later. Stir again, trying to avoid the formation of lumps. Then add the Parmesan cheese, turn further and then turn off the heat. Mix the cheese well, trying to obtain a cream that is not too thick. For this reason you can use leftover milk before. To finish, season with black pepper. At this point dip the pasta inside the pot with boiling water. Then drain when it is cooked al dente and transfer it to where the cream is. Stir properly, sautéing for a minute with a lit heat and then serve your Parmesan Cream Pasta hot on the table.