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Ingredients
- 80 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 50 g di cipollotto a pezzi
- 30 g di olio extravergine di oliva + q.b.
- 300 g di asparagi verdi a tocchetti (2 cm)
- 1 pizzico di sale
- 2 pizzichi di pepe nero macinato
- 320 g di pasta secca tipo farfalle
- 100 g di panna (min. 30% di grassi)
- 60 g di bottarga a fettine
- Nutrition
- per 1 porzione
- Calories
- 2557.1 kJ / 610.8 kcal
- Protein
- 25.2 g
- Carbohydrates
- 29.8 g
- Fat
- 50 g
- Fibre
- 2.4 g
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