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Roman-style Hearty Fettuccine

  • 40 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • 1 ¼ lb all-purpose flour
  • 6 eggs
  • meat sauce
  • chicken giblets
  • lard
  • onion
  • salt and pepper
  • butter
  • grated Parmigiano Reggiano cheese


Cook the “fettuccine” and drain when “al dente”, dress with butter, meat sauce and grated Parmesan in a pan, leaving them to gain flavor over very low heat, stirring carefully to avoid breaking them. In this way the sauce is better absorbed by the pasta, which ends up more flavorsome. After a very few minutes, pour the “fettuccine” onto the plate, garnished with the meat sauce and a little olive oil, sprinkle with grated Parmesan and serve.