Bring a pot of salted water to a boil for the pasta.
In a large pan, sauté the garlic in the extra virgin olive oil.
Add the beer and let it reduce for a few minutes over medium-high heat.
Stir in the cream, mixing well, and cook over low heat.
Cook the penne al dente according to the package instructions.
Drain the pasta and transfer it to the pan with the sauce.
Toss the pasta in the sauce, adding the grated pecorino and mixing well.
Serve immediately, garnishing with fresh chopped parsley and offering additional pepper or cheese to taste.
Store in the fridge
A toast with the same beer used in the recipe can be the final touch for a perfectly beer-themed dinner!
Italia, Emilia Romagna
| Energy (kcal) | 356.53 |
| Carbohydrates (g) | 23.37 |
| of which Sugars (g) | 2.48 |
| Fat (g) | 26.8 |
| of which Saturates (g) | 5.61 |
| Protein (g) | 5.54 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.07 |
