ROBIOLA CHEESE MACARONI WITH ALMOND AND COFFEE

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Recipes

ROBIOLA CHEESE MACARONI WITH ALMOND AND COFFEE

10 October 2017 By


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Ingredients:

160 g macaroni, 50 g Robiola cheese (for me Spega), 50 g almond pesto sauce (for meSciara), 1 tablespoon grated parmesan cheese, 1 teaspoon coffee powder.

Method:

  • Put on the fire a pot full of water, bring to boil, add 2 pinches of salt and cook macaroni (preserve 1 cup of cooking water).

  • Meanwhile prepare the sauce: pour Robiola cheese and almond pesto sauce in a large frying pan, add 50 gr of pasta cooking water and mix everything with a wooden spoon getting a soft cream.

  • Drain macaroni “al dente”, pour into the pan, add parmesan cheese and stir ( if it’s necessary, add a spoonful of the cooking water: it’s so important to keep the sauce soft and creamy).

  • Divide macaroni in 2 dishes and complete with half a teaspoon of coffee powder each. Serve immediately.

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