Ingredients:
1 liter of milk
90 grams of butter
90 grams of wheat flour
250 g grated parmesan cheese
250 g of fresh cream
100 g pecorino cheese
Black pepper to taste
140 grams of fresh fettuccine
Preparation mode:
Start by preparing the béchamel sauce. Melt the butter and add the flour, cook the mixture until you start to smell toasted almonds, then add the milk little by little, stirring with a whisk to avoid creating lumps. After diluting the entire mixture in milk, continue stirring over low heat until it thickens. After reaching the desired texture, add the grated Parmesan cheese and cream.
Cook your fresh pasta in boiling water for a maximum of 1 minute, then place it in a frying pan with a little of the cooking water. Then add your cheese sauce and ground black pepper and let it simmer a little.
When serving, add the freshly grated pecorino and a little more black pepper.
