Ingredients: For 4 servings: 250 g angel hair, sage, 3 tablespoons grated Parmesan, 1.5 liters of vegetable stock, 20g butter, egg, salt. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Put on a pan with the broth, bring to a boil and buttaci pasta, combine 5 or 6 whole sage leaves, washed and dried.
Cook the pasta al dente, then remove it from the fire, amalgamaci butter, Parmesan cheese and egg, stirring quickly. Adjust salt, pour the soup into 4 individual soup bowls removing the sage and bring it straight to the table.
Cook the pasta al dente, then remove it from the fire, amalgamaci butter, Parmesan cheese and egg, stirring quickly. Adjust salt, pour the soup into 4 individual soup bowls removing the sage and bring it straight to the table.
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