Practicality Meets Roman Tradition. This preparation, enriched with potato flakes, allows you to achieve a perfectly smooth and velvety cream, avoiding the lumps typical of dry preparation.
Ingredients: Potato flakes 69% (EU origin, contains SULPHITES), salt 16%, dehydrated grated cheese 12% (cow’s milk, sheep’s milk, whey, salt, rennet, preservative: lysozyme from EGG), black pepper 3%. May contain: gluten, fish, molluscs, peanuts, soy, nuts, celery, mustard, sesame and lupin.
Nutritional Values (per 100g):
• Energy: 281 Kcal / 1176 kJ
• Fat: 2.1g (of which saturates 0.2g)
• Carbohydrates: 43g (of which sugars 2.8g)
• Fibre: 18g
• Protein: 13g
• Salt: 14g
Recipe: In a large pan, add 2/3 tablespoon of the mix per person. Gradually add the pasta cooking water, stirring with a wooden spoon until you obtain a smooth cream. Drain the pasta al dente, combine it with the cream in the pan, mix well and serve immediately.