Ingredients
20-30 grams DOP Taleggio
20-30 grams fresh grated Parmigiano Reggiano
Squeeze of Half a Lemon
Pasta Water!
Zelli Pasta (we love spaghetti here, but rigatoni would be great!)
Directions
While your pasta is boiling, ladle ¼ cup of pasta water into a hot pan. Then add the taleggio and spread around so that the cheese melts.
Continue to add more water if the sauce is looking dry.
At this point you can add the Zelli Pasta to the sauce.
Squeeze the lemon and add the Parmigiano Reggiano. Ladle more pasta water if the sauce is looking too thick.
Marry the pasta with the sauce! The sauce should be creamy and incorporated with the pasta. If it is too thick, add a couple tbsp of pasta water.
Plate immediately, and top with some Parmigiano Reggiano!
Recipe Note
If you want this with zucchini, then grate 1 zucchini using a cheese grater. Place the grated zucchini in a paper towel to help soak the liquid out.
Add the zucchini to a pan with a little bit of oil right before you add the pasta water and Taleggio cheese. Then continue the recipe as normal.
0 comments