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
- In a large saucepan, cut the potato into cubes, add the whole tomato and onion and the small pieces of parmesan crust.
- Pour two liters of water into the pot and cook the broth for 30 minutes.
- Remove the onion and tomato and drop the pasta into the boiling broth, cook it al dente and adjust the salt.
- 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.
- Plate up and serve by adding a drizzle of raw oil