Farfalle alla Frank Sinatra

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In

Recipe: #37701

November 09, 2021



"Good lent dish"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (262.5 g)
  • Calories 600.2
  • Total Fat - 18.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 56 mg
  • Sodium - 646.6 mg
  • Total Carbohydrate - 92.7 g
  • Dietary Fiber - 11 g
  • Sugars - 13.5 g
  • Protein - 17.8 g
  • Calcium - 289.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.4 mg

Step 1

Finely slice the green part of the spring onions

Step 2

Stew them in a saucepan drizzled with oil, two inches of water, and a pinch of salt for 10-15 minutes over medium heat. The liquid must evaporate and the onions should be withered.

Step 3

Then

Step 4

Heat the cream in a pan with saffron, salt, and pepper.

Step 5

Dont boil

Step 6

After a couple of minutes add the stewed onions and keep warm.

Step 7

Meanwhile

Step 8

Cook the pasta in boiling heavily salted water until al dente.

Step 9

Set aside a few ladles of cooking water then drain the pasta and add it to the pan with the cream.

Step 10

Stir in the pasta with the grated Parmesan cheese, adding a little of the cooking water kept aside.

Step 11

Serve immediately, seasoning to taste with ground pepper.

Tips & Variations


No special items needed.

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