Fusilli with Spring Onions is a tasty first course typical of Roman cuisine. The fusilli pasta is enriched by the sweet and delicate flavor of fresh spring onions, which are cooked together with the pasta to ensure a perfect infusion of flavors. Once drained, it is dressed with a cream made from eggs, Parmigiano and butter, enhanced by a touch of Cognac for an aromatic note. The result is a creamy and flavorful dish, perfect for satisfying every palate.
Slice the spring onions and gently stew them over low heat in butter and oil; add Cognac and let cook
Beat the eggs and the yolk with salt, pepper and plenty of grated Parmigiano
Drain the pasta al dente and toss it in the pan with the spring onions; turn off the heat and add the eggs
Sprinkle with pepper and serve immediately
Pan
Bowl
Aluminum foil
Store in the refrigerator in an airtight container for up to 2 days
Traditional dish of Roman cuisine
Italy, Lazio
| Energy (kcal) | 226.45 |
| Carbohydrates (g) | 26.29 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 7.15 |
| of which Saturates (g) | 2.25 |
| Protein (g) | 15.58 |
| Fiber (g) | 0.61 |
| Sale (g) | 0.05 |
