ROBIOLA CHEESE MACARONI WITH ALMOND AND COFFEE
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.