Pennette alla Barba is a robust and flavorful first course, originating from the Lazio region. This recipe combines the creaminess of grated Parmesan cheese with the bold taste of salami cut into strips. A must-try!
Cook the pennette in plenty of salted water
Meanwhile, sauté the salami strips in a small saucepan with butter, oil, and rosemary; sprinkle with wine, let it evaporate, and turn off the heat
In a rather large bowl, beat the eggs, add the Parmesan, and beat it with the eggs, a pinch of salt, and pepper
Drain the pasta, pour it into the bowl (where the eggs are), mix everything quickly, and season with the salami and its cooking juices, making sure to remove the rosemary
Serve immediately with an additional grating of Parmesan
Pan
Teaspoon
Italia, Lazio
| Energy (kcal) | 370.2 |
| Carbohydrates (g) | 36.76 |
| of which Sugars (g) | 1.42 |
| Fat (g) | 18.41 |
| of which Saturates (g) | 7.53 |
| Protein (g) | 16.15 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.63 |
