Ingredients

500g fresh pasta
1 shallot
  olive oil
  salt, pepper

Recipe steps

1

Cook the pasta in boiling salted water

2

Fry the shallots, previously cut into small cubes, in a frying pan with the olive oil without browning

3

Add the cream, leave to reduce for 2 to 3 minutes and then add the crème de Chapelain

4

Bring the sauce to the boil, drain the pasta, mix with the sauce in the pan and eat immediately

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