Ingredients for 4 people

• 350 g of Di Martino Alfabeto
• 40 g of grated Parmesan
• 1 Parmesan crust
• 4 tablespoons of extra virgin olive oil
• 2 tomatoes
• 1 small onion
• 1 large potato
• 3 eggs Salt to taste

Preparation

1. In a large saucepan, cut the potato into cubes, add the whole tomato and onion and the small pieces of parmesan crust.
2. Pour two liters of water into the pot and cook the broth for 30 minutes.
3. Remove the onion and tomato and drop the pasta into the boiling broth, cook it al dente and adjust the salt.
4. Three minutes from the end of cooking the pasta, put the lightly beaten eggs into the pan with the grated Parmesan cheese and vigorously mix the broth.
5. Plate up and serve by adding a drizzle of raw oil