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Ingredients 4 people amount:
250 g (8.8 oz- 0.55 lb) of spaghetti, 4 little pieces of butter, 1 onion, 2 spoons of Balsamic Vinegar of Modena PGI, 2 courgettes, 1 vegetables stock cube, 2 spoons of fresh cream, 1 tuft of parsley, salt, pepper, extra-virgin olive-oil, 100 g (3.52 oz- 0.22 lb) of grated Parmesan cheese
Cut courgettes (washed and cleaned earlier) to little sticks and scald them in boiling water for 2 minutes.
Brown onion in a frying-pan with 2 pieces of butter and 2 spoons of oil.
Add the original Balsamic Vinegar of Modena PGI, cream, stock cube.
Salt the mixture if it needs and let it cook for 2-3 minutes, to obtain a fluid sauce.
Filtrate the sauce and put it into the frying-pan again.
Add the butter left over.
Strain off water from courgettes and join them to the sauce.
Take the pan off from fire.
Boil pasta in abundant salt water.
Strain off water from it and add sauce and Parmesan cheese.
Mince parsley and sprinkle every portion with it.