1small garlic clove, mashed into a paste or pressed (optional)
3 Tbs. unsalted butter, melted
2杯粗糙的面包屑,轻轻烤
犹太盐
2汤匙。细磨碎的帕马诺 - 雷吉亚诺(可选)
对于通心粉
4汤匙。无盐黄油
1/4 cup all-purpose flour
3-1/2杯全牛奶
5盎司。细磨碎的gruyère
5盎司。细磨碎的丰蒂娜
1杯磨碎的帕马诺 - 雷吉亚诺
1/2茶匙。地面辣椒
犹太盐
1磅的移液面食
营养信息
卡路里(KCAL):810
脂肪卡路里(KCAL):350
脂肪(G):40
Saturated Fat (g): 23
多不饱和脂肪(G):2.5
Monounsaturated Fat (g): 11
胆固醇(MG):115
钠(MG):1160
碳水化合物(G):76
纤维(G):4
蛋白质(G):36
准备
做浇头:
如果使用大蒜,搅拌成黄油。把the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.
Bring a large pot of well-salted water to a boil over high heat. Add the pipette pasta and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.
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