Fettuccine al burro bruno
Instructions
Boil the fettuccine in salted water.
Meanwhile, in a pan and let it melt the butter soft focus and then diluitevi the sauce roast which should be pretty concentrated.
Drain the pasta, reflect in the Pan, stir sauce and passed on the serving dish kept warm.
Sprinkle with grated cheese and serve.
Accompanying wines: Trebbiano Di Romagna DOC, Orvieto DOC, Biferno Bianco DOC.
Ingredients and dosing for 4 persons
- 280 g of type pasta fettuccine
- 50 g of butter
- 5 tablespoons of roast gravy
- 60 g of grated cheese
- Salt