Fusilli with spring onions
Instructions
Slice the spring onions and let them braise fresh focus in butter and oil; Add the Cognac and cook.
Beat the eggs and yolk with salt, pepper and grated Parmesan.
Drain the pasta al dente, toss in the pan with the onions.
turn off the heat and add eggs.
Sprinkle with pepper and bring right to the table.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 400 g of fresh onions
- 2 whole eggs
- 1 egg yolk
- Abundant of parmigiano
- Butter
- Cognac
- Olive oil
- Salt
- Pepper